GARLIC-THYME PORK TENDERLOIN WITH CREAMY CIDER SAUCE

By gaster16

Ingredients

• 3 tablespoons butter divided
• 3 ( 1 lb.) tenderloins
• 1 teaspoon salt divided
• 3/4 teaspoon freshly ground pepper divided
• 1 tablespoon olive oil
• 3 tablespoons chopped fresh thyme divided
• 4 garlic cloves minced
• 1/2 cup minced shallots
• 1 cup unsweetened apple cider or juice
• 1 cup chicken broth
• 1/3 cup heavy whipping cream

Preparation

Step 1

Heat oven to 450 degrees. Melt 2 tablespoons of the butter in large non-stick skillet over medium-high heat. Add pork in batches, cook 5 minutes or until browned on all sides. Place on rimmed baking sheet, sprinkle with 1/2 teaspoon each of the salt and pepper. Reserve skillet.

In small bowl, stir together oil, 1 tablespoons of the thyme and garlic, brush over tops and sides of tenderloins. Bake 20-25 minutes or until internal temperature reached 145 degrees. Place on cutting board, cover loosely with foil. Let stand 10 minutes before slicing. Meanwhile, melt remaining 1 tablespoon butter in same skillet over medium high heat. Add shallots, cook 3 mninutes or until softened. Add cider and broth, increase heat to high. Cook 6-8 minutes or until reduced to 1 cup. Stir in cream, simmer 4-6 minutes or until slightly thickened and reduced to 1 cup. Stir in remaining 1 tablespoon thyme, 1/.2 teaspoon salt and 1/.4 teaspooon pepper. Serve sauce over tenderloin.