Garlic Thyme Pork Tenderloin With Creamy Cider Sauce Recipes

Steps:

• 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.
• 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.
• 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.

Steps:

• Cut a horizontal slit in the pork tenderloin, leaving the halves attached. Rub tenderloin with olive oil.
• Insert garlic into the slit and on onto the fatty part of pork. Press thyme and rosemary into slit. Sprinkle tenderloin with salt and pepper.
• Preheat an outdoor grill for medium-high heat.
• Lightly oil the grill grate. Place pork on grill. Cook approximately 1 hour, turning every 15 minutes, to a minimum internal temperature of 145 degrees F (63 degrees C).

Steps:

• Preheat oven to 375 degrees.
• Trim any excess fat, and rinse pork under cold water, set on paper towels and pat dry.
• Season all sides with salt and pepper to your own taste.
• Heat oil in large frying pan over medium-high heat. Get the pan nice and hot!
• Place pork into pan, and brown/sear on all sides, don't forget the ends. About 2-3 minutes per sides, if your pan is very hot. Check so you don't burn it or under sear it.
• Remove pork from pan and set on a plate.
• Turn down heat to medium, and add the balsamic vinegar.
• Using a plastic spatula, scrape any bits off of the bottom of the pan, that's the good stuff!
• Stir in dark brown sugar (can sub regular brown sugar, but dark is better), using spatula and keep scraping the bottom and stirring the sauce constantly. Don't worry, it's very easy.
• Do this for about 2-3 minutes til sauce has reduced and is thickened a little. Just don't do it too long, because it still has to bake and you don't want to end up with burnt tar to roof your house with!
• Turn heat off.
• Place pork back into the skillet and turn several (4-5) times to coat/glaze all sides, ending with it bottom-side up.
• Sprinkle bottom side evenly with 1/4 teaspoons (half) the thyme, using your fingers crushing it as you sprinkle.
• Sprinkle with half the garlic powder, (1/4 teaspoons also).
• Place pork, newly seasoned-side down into (greased) shallow roasting or baking dish.
• Now season the top the same way.
• Pour remaining glaze over pork.
• Let rest 10 minutes, and keep re-glazing with the sauce in the pan. (Just tilt the pan and spoon it over.).
• Place in oven and roast for 30-35 minutes. (35 if slightly larger).
• Remove from oven, loosely cover with foil, and let rest for 10-15 minutes.
• This gives you time to heat up that corn or green beans!
• Remove pork from baking dish to platter, slice and plate.
• Stir pan juices and pour over slices. (Don't scrape the bottom or any super thick parts, though, just mostly the juices).
• And serve! :).
• *Tip: If wanting to serve roasted potato wedges with this, bake them right along with the roast (seperate dish!) for 45 minutes uncovered. It will all get done at the same time with the resting time of the pork! HTH! :).