Garlic Thyme Pork Tenderloin With Creamy Cider Sauce

• 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

1. Heat oven to 450u0b0F Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat.
2. 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.
3. Combine oil, 2 tablespoons of the thyme and garlic; brush over tops and sides of tenderloins.
4. Bake 20 to 25 minutes or until internal temperature reaches 145u0b0F Place on cutting board; cover loosely with foil. Let stand 10 minutes before slicing.
5. 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.
6. 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.
7. Stir in remaining 1 tablespoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve sauce over tenderloins.

butter, pork tenderloin, salt, pepper, olive oil, fresh thyme, garlic, shallot, apple cider, chicken broth, heavy whipping cream

Taken from www.food.com/recipe/garlic-thyme-pork-tenderloin-with-creamy-cider-sauce-331273 (may not work)