Garlic Thyme Pork Tenderloin With Creamy Cider Sauce - cooking recipe

Ingredients

3 tablespoons butter, divided
3 (3/4-1 lb) pork tenderloin
1 teaspoon salt, divided
3/4 teaspoon pepper, divided
1 tablespoon olive oil
3 tablespoons chopped fresh thyme, divided
4 garlic cloves, minced
1/2 cup minced shallot
1 cup unsweetened apple cider or 1 cup unsweetened apple juice
1 cup reduced-sodium chicken broth
1/3 cup heavy whipping cream

Preparation

Heat oven to 450\u00b0F 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 145\u00b0F 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.