This is from the Sept/Oct 2006 issue of "Cooks Illustrated" in their
article "Improving Sauteed Pork Tenderloin" and was well received by the
family. One package (two tenderloins) served 4 adults and one kidlet
well. I also served sauteed asparagus, whole green beans and mashed
potatoes (extra rich made with heavy cream I wanted to use up)
We are well sated

2 pork tenderloins (1 to 1 1/4 pounds each)trimmed of fat and silver
skin, cut crosswise into 1 1/2 inch pieces and tied.
Kosher salt and ground black pepper
2 tablespoons vegetable oil

Season pork with salt and pepper. Heat oil in 12 inch skillet over
medium-high heat until shimmering. Add pork cut side down and cook
without moving pieces, until well browned, 3-5 minutes. Turn pork and
brown on second side, 3-5 minutes more. Reduce heat to medium. Using
tongs, stand each piece on its side and cook, turning pieces as
necessary, until sides are browned and internal temp registers 140-150
degrees on instant read thermometer, 8-12 minutes.
Transfer pork to platter and tent lightly with foil, let rest while
making pan sauce, then serve.

*Can complete first step of pan sauce recipe before or during the
cooking of the pork, then finish the sauce while the pork rests

1 1/2 cups apple cider
1 cup low sodium chicken broth
2 teaspoons cider vinegar
1 cinnamon stick
4 tablespoons butter, cut into 4 pieces
1 large shallots, minced (about 1/2 cup)
1 tart apple, such as Granny Smith, cored, peeled and diced small
1/4 cup Calvados or apple flavored brandy
1 teaspoon minced fresh thyme leaves
table salt and black pepper

Combine cider, broth, vinegar and cinnamon stick in medium saucepan;
simmer over medium-high heat until liquid is reduced to 1 cup, 10-12
minutes* (note: it took a lot longer for mine to reduce)
Remove cinnamon stick and discard. Set sauce aside until pork is cooked.

Pour off any fat from skillet in which pork was cooked. Add 1 tablespoon
butter and heat over medium heat until melted and foaming subsides. Add
shallots and apple and cook, stirring occasionally, until softened and
beginning to brown, 1-2 minutes. Remove skillet from heat and add
Calvado. Return skillet to heat and cook about 1 minute, scraping the
bottom with wooden spoon to loosen browned bits. Add reduced cider
mixture, any juices from resting meat and thyme. Increase heat to
medium-high and simmer until thickened and reduced to 1 1/4 cups, 3-4
minutes* (again, it took longer for me)
Off heat whisk in remaining 3 tablespoons of butter, and adjust
seasonings with salt and pepper.
Pour sauce over pork and serve immediately.