Pork Medallions with Fennel-Apple Slaw

INGREDIENTS

sweet potato, halved lengthwise and thinly sliced

1/4 cup

olive oil, divided

pork tenderloin, trimmed and cut into 1/2-in.-thick slices

1/2 tsp

kosher salt, divided

1/2 tsp

black pepper

1/2 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