Garlic Thyme Pork Tenderloin With Creamy Cider Sauce Recipe

Ingredients for Garlic Thyme Pork Tenderloin With Creamy Cider Sauce

• 3 tablespoons unsalted butter
• 1-2 (1-1.5 lb) pork tenderloins
• 1 teaspoon salt
• ½ teaspoon black pepper
• Olive Oil
• Fresh Thyme
• Garlic Cloves
• Shallot
• Unsweetened Apple Cider
• Reduced Sodium Chicken Broth
• Heavy Whipping Cream

How to Make Garlic Thyme Pork Tenderloin With Creamy Cider Sauce

1. Preheat oven to 450°F (232°C). Melt 2 tablespoons of butter in a large nonstick skillet over medium-high heat.
2. Sear the pork tenderloin(s) in batches for 5 minutes per batch, ensuring they are browned on all sides. Remove from skillet and set aside.
3. Place the seared tenderloin(s) on a rimmed baking sheet.
4. Season generously with ½ teaspoon salt and ½ teaspoon black pepper.
5. In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons fresh thyme leaves, and 2 cloves minced garlic.
6. Brush the mixture evenly over the tops and sides of the tenderloin(s).
7. Bake for 20-25 minutes, or until a meat thermometer inserted into the thickest part registers 145°F (63°C).
8. Remove from oven and let rest on the baking sheet, loosely covered with foil, for 10 minutes before slicing.
9. Meanwhile, prepare the sauce: Melt the remaining 1 tablespoon of butter in the same skillet over medium-high heat.
10. Add 1 cup of finely chopped shallots and cook for 3 minutes, or until softened.
11. Pour in 1 cup apple cider and ½ cup chicken broth. Bring to a boil, then reduce heat and simmer for 6-8 minutes, or until reduced to about 1 cup.
12. Stir in 1 cup heavy cream.
13. Simmer for another 4-6 minutes, or until the sauce has slightly thickened and reduced to about 1 cup.
14. Stir in 1 tablespoon fresh thyme leaves, ½ teaspoon salt, and ¼ teaspoon black pepper.
15. Slice the rested pork tenderloin(s) and serve generously drizzled with the creamy cider sauce.