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Ingredients

• 1 pound  pork loin or 4 boneless pork cutlets
• 3 tablespoons  unsalted butter
• 1   medium onion, thinly sliced
• 1   Granny Smith apple, peeled, cored, and cut into 1/4-inch slices
• 2 teaspoons  Dijon mustard
•   Kosher salt
• 2 teaspoons  chopped fresh marjoram
• 2 tablespoons  vegetable oil
• 2 tablespoons  cider vinegar
•   Freshly ground black pepper

Description

You Can Use Calvados Or Applejack Instead Of Vinegar To Deglaze, But If You Do, Take The Pan Off The Heat When You Add The Alcohol.

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