Garlic Thyme Pork Tenderloin With Creamy Cider Sauce

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From an email list via my mil.

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Steps

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Heat oven to 450f melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat.

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Cook pork in batches 5 minutes or until browned on all sides.

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Place on rimmed baking sheet.

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Sprinkle with 1 / 2 teaspoon each of the salt and pepper.

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Reserve skillet.

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Combine oil , 2 tablespoons of the thyme and garlic.

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Brush over tops and sides of tenderloins.

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Bake 20 to 25 minutes or until internal temperature reaches 145f place on cutting board.

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Cover loosely with foil.

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Let stand 10 minutes before slicing.

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Meanwhile , melt remaining 1 tablespoon butter in same skillet over medium-high heat.

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Cook and stir shallots 3 minutes or until softened.

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Add cider and broth.

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Increase heat to high.

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Cook 6 to 8 minutes or until reduced to 1 cup.

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Stir in cream.

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Simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup.

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Stir in remaining 1 tablespoon thyme , 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper.

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Serve sauce over tenderloins.

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Ingredients

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butter, pork tenderloin, salt, pepper, olive oil, fresh thyme, garlic cloves, shallot, unsweetened apple cider, reduced-sodium chicken broth, heavy whipping cream