Makes 4 servings
3. Season the tenderloin(s) generously with salt and pepper. Heat the oil in an ovenproof skillet (preferably cast iron) over medium-high heat until very hot. Sear the pork on all sides until nicely browned, about 5 min. total.
4. Put the skillet in the oven and roast until an instant- read thermometer inserted in the center of the pork registers 140° to 145°F, 10 to 15 min. Transfer to a warm plate, tent with foil, and let rest for 10 min.
5. Set the uncleaned skillet over medium heat and add 2 Tbs. butter. When it melts, add the shallots and cook until soft and translucent but not browned, about 3 min. Remove the pan from the heat and add the Calvados.
6. Return the pan to the stove, raise the heat to medium high, and boil until the Calvados is almost gone, 1 to 2 min. Add the cider and thyme; simmer until the liquid is reduced by about half, 2 to 3 min.
7. Add the fat free ½ & ½ and cook over very low heat until the sauce is golden and coats the back of a spoon, about 5 min. Cut the remaining 3 Tbs. margarine into 1/2-inch cubes and swirl them into the sauce. Season to taste with salt, pepper, and 1/2 tsp. of the reserved lemon juice or to taste.
8. Slice the pork and serve with the warm apples and sauce.
Nutritional Notes: per serving: calories 513; fat 30g (sat 8.9g, mono 13.6g, poly 6g); iron 1.6mg; cholesterol 102mg; calcium 54mg; carbohydrate 21g; sodium 161mg; protein 30.5g; fiber 1.3g