Garlic Thyme Pork Tenderloin With Creamy Cider Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From an email list via my MIL. Ingredients:
3 tablespoons butter, divided |
3 (3/4-1 lb) pork tenderloin |
1 teaspoon salt, divided |
3/4 teaspoon pepper, divided |
1 tablespoon olive oil |
3 tablespoons chopped fresh thyme, divided |
4 garlic cloves, minced |
1/2 cup minced shallot |
1 cup unsweetened apple cider or 1 cup unsweetened apple juice |
1 cup reduced-sodium chicken broth |
1/3 cup heavy whipping cream |
Directions:
1. Heat oven to 450°F Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat.
2. Cook pork in batches 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.
3. Combine oil, 2 tablespoons of the thyme and garlic; brush over tops and sides of tenderloins.
4. Bake 20 to 25 minutes or until internal temperature reaches 145°F Place on cutting board; cover loosely with foil. Let stand 10 minutes before slicing.
5. Meanwhile, melt remaining 1 tablespoon butter in same skillet over medium-high heat. Cook and stir shallots 3 minutes or until softened. Add cider and broth; increase heat to high.
6. Cook 6 to 8 minutes or until reduced to 1 cup. Stir in cream; simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup.
7. Stir in remaining 1 tablespoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve sauce over tenderloins.
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