Pork Tenderloin with Apples

Ingredients

• 1 Quebec pork tenderloin, about 375 g (3/4 lb)
• 1 tbsp. 15 ml vegetable oil
• 2 McIntosh apples, seeded and quartered (sprinkle with lemon juice to prevent browning)
• 1 clove garlic, minced
• 1 small cedar branch, washed, or a few sprigs of fresh rosemary
• 1/2 cup 125 ml still cider
• 1/3 cup 80 ml apple jelly
• 1 1/2 cups 375 ml demi-glace sauce
• Salt and freshly ground pepper, to taste