This is an eighteenth century recipe that is exceptionally good.

2-pounds Pork tenderloin, cut into 1” cubes
1-medium onion, chopped
3- tart apples, peeled, cored, and cubed
1-12oz bottle cider (“hard”)
4-tablespoons butter
1- tablespoon black pepper
2-teaspoons ground nutmeg
Salt to taste
1/2- cup +/- flour

Lightly coat the pork with flour, and in a dutch oven, brown meat in 2 tbs butter. Salt and pepper the pork while browning, and add more butter if needed. Remove the pork, and add the onions, sauté until translucent, adding more butter as needed. Add the apples, nutmeg and more pepper, allow to sauté for about 3-minutes. Add the cider (I used a Woodchuck’s Granny Smith that someone left in my fridge), de-glaze the dutch oven, scraping up all the brown bits on the bottom, bring to a low boil, and add the pork back in. Lower the heat to a simmer, cover, and let simmer for at least half an hour. Salt to taste after about 15-minutes, and add more pepper if necessary.