Turkey Tenderloins in an Apple Cider Cream Sauce
8 turkey tenderloins (would work great with pork tenderloins or pork chops, as well)
Kosher salt and cracked black pepper
1 Tbsp extra virgin olive oil
2 cups apple cider
1 1/2 cups heavy cream (for dairy-free, I used just shy of 2 cups of unsweetened rice milk blended with 2 Tbsp of melted Earth Balance margarine. You may need to whisk in some corn starch blended with equal parts butter -- to prevent clumping -- in order to thicken the sauce a bit. But you can also use unsweetened Silk soy creamer as that will be nice and thick-- alas, the store was all out of it.)
1 Tbsp dried rosemary (I ground it up in my mortar & pestle)
3 Tbsp Dijon mustard
In a heavy bottom skillet, heat olive oil over medium-high heat. Season tenderloins on both sides with Kosher salt and cracked black pepper. One oil is hot, add tenderloins to skillet, spacing evenly and making sure not to overcrowd the pan. You'll likely have to brown them in shifts. Brown on both sides about 2-3 minutes per side, and then transfer to a plate. Repeat with all tenderloins and then tent the resting plate with foil.
Deglze the pan with the apple cider, stirring to remove all the browned bits off the bottom. Whisk in your cream (or "cream concoction"), rosemary and Dijon mustard until fully blended. Bring to a simmer, reduce heat and allow to simmer until sauce is reduced by half, about 4-5 minutes. Return tenderloins to the skillet, adding any juices from the plate, cover the skillet and allow tenderloins to finish cooking in the sauce, about an additional 5-6 minutes until all tenderloins are cooked through.
Transfer tenderloins to a clean platter for serving and drizzle some of the sauce over top. Place remainder of the sauce in a gravy boat for serving.