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Garlic- Thyme Pork Tenderloin with Creamy Cider Sauce Recipe

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This recipe for Garlic- Thyme Pork Tenderloin with Creamy Cider Sauce is from Berta's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 T. butter, divided
3 (¾-1 lb) pork tenderloins
1 tsp. salt, divided
¾ tsp. pepper, divided
1 T. olive oil
3T. chopped, fresh thyme, divided
4 garlic cloves, minced
½ c. minced shallots
1 c. unsweetened apple cider or juice
1 c. reduced-sodium chicken broth
⅓ c. heavy whipping cream
Directions:
Directions:
1. Heat oven to 450º. Melt 2 T. of the butter in a large nonstick skillet over medium-high heat. Cook pork in batches and brown on all sides. Place pork on rimmed baking sheet. Sprinkle with ½ tsp. each of salt and pepper. Set skillet, including brown bits, aside.
2. Combine oil, 2 T. of the thyme and garlic, then brush over tops and sides of the tenderloins. Bake 20-25 minutes or until internal temperature reaches 145º. Place on cutting board. Cover loosely with foil. Let stand 10 minutes before slicing.
3. Meanwhile, melt the remaining 1 T. butter in same skillet over medium- high heat. Cook and stir shallots 3 minutes or until softened. Add cider and broth, and increase to high heat. Cook 6-8 minutes or until reduced to 1 cup. Stir in cream; simmer 4-6 minutes or until slightly thickened and reduced to 1 cup. Stir in remaining 1 T. thyme, ½ tsp. salt, and ¼ tsp. pepper. Serve sauce over pork.

 

 

 

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