Description
From an email list via my mil.
Ingredients
- Butter
- Pork Tenderloin
- Salt
- Pepper
- Olive Oil
- Fresh Thyme
- Garlic Cloves
- Shallot
- Unsweetened Apple Cider
- Reduced-sodium Chicken Broth
- Heavy Whipping Cream
Instructions
- Heat oven to 450f melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat
- Cook pork in batches 5 minutes or until browned on all sides
- Place on rimmed baking sheet
- Sprinkle with 1 / 2 teaspoon each of the salt and pepper
- Reserve skillet
- Combine oil, 2 tablespoons of the thyme and garlic
- Brush over tops and sides of tenderloins
- Bake 20 to 25 minutes or until internal temperature reaches 145f place on cutting board
- Cover loosely with foil
- Let stand 10 minutes before slicing
- Meanwhile, melt remaining 1 tablespoon butter in same skillet over medium-high heat
- Cook and stir shallots 3 minutes or until softened
- Add cider and broth
- Increase heat to high
- Cook 6 to 8 minutes or until reduced to 1 cup
- Stir in cream
- Simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup
- Stir in remaining 1 tablespoon thyme, 1 / 2 teaspoon salt and 1 / 4 teaspoon pepper
- Serve sauce over tenderloins