Roasted Pork Tenderloin With Apple Chutney

• 2 pork tenderloin
• 1/2 cup apple cider
• 1/2 cup dry red wine
• 1 cup apple chutney or 1 cup mango chutney
• 2 garlic cloves, chopped
• 2 tablespoons frest thyme leaves, plus additional for garnish
• 2 tablespoons olive oil

1. Ruinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic and thyme leaves and pour over pork.
2. Marinate 1 hour at room temperature or chill for up to 3 hours.
3. Preheat oven to 375.
4. Heat oil in oven-proof skillet over medium-high heat.
5. Add pork to skillet and brown on all sides, about 6 minutes total.
6. Pour reserved marinade over pork and roast for about 20 minutes, until instant-read thermometer registers 145 degrees in thickest part of meat.
7. Transfer meat to cutting board, tent with foil, and let rest about 5 minutes before slicing.

pork tenderloin, apple cider, dry red wine, apple chutney, garlic, thyme, olive oil

Taken from www.food.com/recipe/roasted-pork-tenderloin-with-apple-chutney-362016 (may not work)