1 .5 pounds pork tenderloin (cut into 1 inch rounds and pounded thinly)
3 granny smith apples
1/4 pound ham
5 sage leaves
1 cup apple cider
2 tablespoons apple cider vinegar
6 tablespoons olive oil
3 tablespoons butter
salt and pepper to taste
flour for dredging
Heat two large saute pans over medium-high heat.
Season the thinly pounded pork with salt and pepper. Dredge in flour, shaking off the excess. Add three tablespoons of oil to each pan. Carefully lay pork in the first pan and cook for 2 minutes on each side.
Dice ham into medium to large pieces. Add the ham to the second pan and allow to cook for 1 minute, browning slightly.
Dice apples, then add in. Cook for another minute, then add the apple cider. Reduce for 2 minutes then add the butter. Toss to emulsify. Finish with the apple cider vinegar and the sage leaves. Adjust seasoning.
Plate the apple ham hash over the pork.