Recipe

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• 1 lb pork tenderloin
• 2 tbsp olive oil
• 1 large garlic clove, minced
• 1 1/2 tsp fresh rosemary, finely chopped
• 1 1/2 tsp fresh thyme, finely chopped
• 1/2 tsp kosher salt
• 1/2 tsp fresh ground pepper
• 1 bottle of crispin's honeycrisp cider
• 8 oz chicken stock
• 2 tbsp apple cider vinegar
• 1 small yellow onion, coarsely chopped
• 3 small cinnamon sticks
• 3 sprigs fresh thyme
• 1 bay leaf
• 9 whole allspice
• 1 pod star anise
• 1 tbsp salted butter

• 1 Start with the pork. Mix herbs, spices, and garlic together until blended.
• 2 Rub 1 tablespoons olive oil all over the pork loin. Pat and rub the spice mixture onto the pork. Wrap with saran wrap and refrigerate for at least 2 hours or up to 8 hours. (This is a great make ahead for a later dinner party).
• 3 When ready to cook, preheat the oven to 375. Heat a large oven-proof skillet (or if you don't have one like me, use a regular skillet and preheat a roasting pan in the oven) with 1 tablespoons oil and sear the pork on all sides until nicely browned. Transfer the pork to the oven and cook about 20 minutes or until the internal temperature registers at 140-145.
• 4 Rest the pork on a cutting board and lightly tent with tinfoil 5-10 minutes before cutting & serving.
• 5 Make your sauce before the pork is finished, I'd put it on the stove right before you start searing it. Combine all of the ingredients together in a medium saucepan and cook on high until boiling. Reduce to a simmer and cook 30-40 minutes or until the mixture is reduced to 2 Celsius liquid.
• 6 Strain the sauce over a fine mesh sieve and return to the pot. Cook again over medium-low heat until the sauce is reduced to 3/4 -1 c., about 15 more minutes. Whisk in the butter and serve immediately with the pork. Add salt and pepper to taste if desired.