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Garlic Thyme Pork Tenderloin With Creamy Cider Sauce Recipe

Savor the succulent flavors of this Garlic Thyme Pork Tenderloin, perfectly complemented by a rich and creamy cider sauce. This impressive dish, easily made at home, features tender, juicy pork infused with aromatic garlic and thyme, then drizzled with a luscious sauce that elevates the entire experience. A perfect weeknight meal or impressive dinner party centerpiece!

Prep Time 15 mins
Cook Time 45 mins
Calories 256.1 kcal
Protein 55g
Rating 5.0 (2 Reviews)
Garlic Thyme Pork Tenderloin With Creamy Cider Sauce 107

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Garlic Thyme Pork Tenderloin With Creamy Cider Sauce

  • 3 tablespoons butter
  • 2 (1 pound each) pork tenderloins
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons fresh thyme leaves
  • 2 cloves garlic, minced
  • 1 cup finely chopped shallots (about 2 large)
  • 1 cup unsweetened apple cider
  • ½ cup reduced sodium chicken broth
  • 1 cup heavy whipping cream

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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.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

0g

Fat

34g

Carbs

1g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Beef & Red Meat Pork Recipes Gluten Free Fall Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Main Dish Pork Fall Winter Seasonal Meat Pork Loins