Step 1

Preheat your oven to 385 degrees.

Step 2

Heat a large, oven safe, sauté pan over medium high heat.

Step 3

Season the pork with a little salt, pepper and garlic powder.

Step 4

Add in enough olive oil just to coat the bottom of the pan. Add in the pork tenderloins and rosemary sprig and sear on the two larges sides of the meat. You're looking for about 4-5 minutes per side, until golden.

Step 5

Place the pan in the oven and roast for about 14-16 minutes depending on the size of the tenderloins.

Step 6

While the pork is in the oven you can make the gravy. Add the ⅓ cup olive oil, butter, apple, onion and chopped rosemary to a medium saucepan over medium low heat. Season lightly with the garlic powder, salt and pepper.

Step 7

Once softened go ahead and stir in the flour. Once incorporated stir in the broth and simmer for about 4-5 minutes until just slightly thickened.

Step 8

Stir in the apple cider vinegar and set the gravy aside.

Step 9

When the pork comes out, place the tenderloins on a cutting board and allow to rest. Place the sauté pan on the stove over medium low heat and add in about a ¼- 1/3 cup of water. Scrap off all the goodness from the bottom of the pan and simmer for a minute. Add the juices to the gravy and stir to incorporate.

Step 10

Slice the pork and pour the gravy over top.