Recipe

Garlic-thyme Pork Tenderloin With Creamy Cider Sauce Recipe

Add Step-by-Step Photos	Morninlite / All my dishes 1 year ago I got this from Cooking Club Recipe of the Week. Looks delicious! I love the flavors. From Cooking Club ....: Cider adds a subtle sweetness to the creamy sauce that's served with these thyme-coated pork tenderloins. To give the sauce a bit more z... More Prep:20m Cook:25m Servings:8	Morninlite
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Ingredients

3 tablespoons butter, divided

3 (3/4- to 1-lb.) pork tenderloins

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 shallots

1 cup unsweetened apple cider or juice

1 cup reduced-sodium chicken broth

1/3 cup heavy whipping cream

Directions

1. Heat oven to 450°F. 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.

2. 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°F. Place on cutting board; cover loosely with foil. Let stand 10 minutes before slicing.

3. 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.

8 servings

PER SERVING: 280 calories, 14.5 g total fat (7 g saturated fat), 29.5 g protein, 5.5 g carbohydrate, 105 mg cholesterol, 460 mg sodium, .5 g fiber

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