Pork medallions with fennel-apple slaw recipe

Ingredients

• 1 (6-oz) sweet potato, halved lengthwise and thinly sliced
• ¼ cup olive oil, divided
• 1 (1-lb) pork tenderloin, trimmed and cut into ½-in.-thick slices
• ½ tsp kosher salt, divided
• ½ tsp black pepper
• ½ cup hard apple cider or regular cider
• 2 Tbsp grainy mustard
• 2 Tbsp Dijon mustard
• 2 Tbsp unsalted butter
• 2 cups thinly sliced apple
• 1 cup thinly sliced fennel bulb, plus fennel fronds for garnish
• 2 Tbsp sliced shallot
• 2 Tbsp minced parsley
• 2 Tbsp fresh lemon juice

1. Preheat oven to 450°F.
2. Combine potato slices and 1 tablespoon oil on a rimmed baking sheet lined with parchment paper. Bake at 450°F for 10 minutes or until tender.
3. Heat 1 tablespoon oil in a skillet over medium-high. Top pork slices with ¼ teaspoon salt and pepper. Add to pan; cook 5 minutes on one side. Remove from pan; add cider, and cook 1 minute. Stir in mustards. Remove pan from heat; stir in butter. Add pork to pan; let stand 3 minutes.
4. Combine potatoes, remaining 2 tablespoons oil, remaining ¼ teaspoon salt, apple, fennel bulb, and remaining ingredients in a bowl. Serve slaw with pork and pan sauce. Garnish with fennel fronds.