Cooking notes from me, Terry, and Perplexity.ai*

1. Dice a Fuji, Braeburn, or similar apple into 1/2" dice and soak it in calvados.

2. Trim pork tenderloin of silver skin and excess fat and cut into 3-4x1.5 inch pieces or so. 

3. Seer it in brown butter (3T) and olive oil (2T), combined 3. Remove pork from pan and let rest. 

4. Meanwhile, dice three small shallots, about 1/3 cup.

5. Dice about 1/2 pound assorted mushrooms, also to 1/2 inch. We used Cremini, Maitake, King Oyster and Oyster (All leftover from other dishes). 

6. Sauté shallot and mushrooms in the same pan you just took the pork out of. 

7. Add 3T flour by sprinkling it over the veg. Drop the apples in with the liquid to deglaze. 

8. Add a bouquet garni of fresh thyme and rosemary. 

9. Meanwhile, sprinkle the pork with salt and pepper and toss in a bowl. Add 2-3 T Dijon mustard and toss again or use a pastry brush to coat. 

10. Build the gravy by adding cream, stock, lemon juice (1/2 lemon), Worchester sauce, and a pinch of red pepper. 

11. Add meat back in with any liquid. Braise for about 12 minutes

12. Taste for salt and add a little more if need be. Pork should be medium well.  

13. Serve with a salad and, if you want, over some noodles, gnocchi, etc.

*Terry suggested the initial concept.   I did some research and suggested the specific herbs.   Perplexity suggested coating the pork with salt, pepper, and Dijon before adding back to the gravy.