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In a large hot sauté pan add avocado or grapeseed oil. Brown tenderloin and place in a lined, small roasting pan. Roast 20 minutes or until 160F in a 350F oven. Allow to rest 5 minutes before slicing.
Add 2 tablespoons Rosemary olive oil to the hot sauté pan. Sauté apples on medium heat until beginning to soften. Remove with tongs to reserve as much drippings as possible in the pan. Add 1 tablespoon more of Fustini’s Rosemary olive oil, mushrooms, garlic, salt and pepper. Sauté mushrooms then add apples back in with any drippings. Deglaze with Fustini’s Michigan Apple vinegar and reduce. Add in heavy cream and bring to a boil. Turn down to simmer and reduce to thicken. Add in Fustini’s Red Apple balsamic vinegar, sage and 2 tablespoons of thyme. Slice pork and arrange on platter. Add apple mixture to the platter. Garnish with Rosemary olive oil and fresh thyme.
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