Roasted Pork Tenderloins With Sweet Apple Gravy - cooking recipe

Ingredients

2 1/2 - 2 3/4 lbs pork tenderloin, trimmed of fat and connective tissue
3 tablespoons extra virgin olive oil
8 fresh thyme sprigs, leaves removed and coarsely chopped
4 fresh thyme sprigs, left whole
salt
black pepper
3 tablespoons butter
1/2 large onion, chopped
3 garlic cloves, minced
red pepper flakes
1 tablespoon all-purpose flour
1/2 cup white wine
1 cup apple juice or 1 cup apple cider
1 1/2 cups chicken stock
2 tablespoons chopped fresh chives

Preparation

Preheat oven to 475\u00b0.
Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
Sprinkle with the flour; continue to cook 1 minute.
Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
Discard thyme stems, then stir in the chopped chives.
To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.