How to make it

  • Heat oven to 400ºF. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
  • Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145ºF for medium and 150ºF for medium well, about 10 minutes.
  • Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar; reduce 1 minute longer.
  • Remove kitchen twine from tenderloins, and slice into 3/8 inch medallions. Arrange medallions on platter and surround with apple halves. Pour sauce over all. Garnish with thyme sprigs

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    " It was excellent "
    dlpblue ate it and said...
    Love the apples and thyme combination...a winner
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