Pork Tenderloin With Apples And Onion

• 1 tablespoon vegetable oil
• 1 1-lb. pork tenderloin
• Salt and pepper
• 1 tablespoon unsalted butter
• 3 Granny Smith apples, peeled, cored, cut into 1/4-inch wedges
• 1 medium onion, thinly sliced
• 1 teaspoon dried thyme
• 1 cup apple cider
• 1/2 cup heavy cream, warmed

1. Preheat oven to 400u0b0F; line a large rimmed baking sheet with foil and mist with cooking spray. Warm oil in a large skillet over high heat. Sprinkle pork with salt and pepper and cook, turning with tongs, until browned on all sides, 3 to 5 minutes total. Transfer to baking sheet and roast until an instant-read thermometer inserted into thickest part of meat registers 155u0b0F, 15 to 18 minutes. Transfer pork to a cutting board, tent with foil and let rest for 5 minutes.
2. Melt butter in same skillet (don't wash or wipe out skillet). Add apples and cook over medium-high heat, stirring often, until softened and beginning to brown, 5 to 7 minutes. Scrape into bowl, add onion and thyme to skillet, and saute until softened, about 3 minutes. Pour in cider and cream and bring to a boil, stirring to incorporate browned bits on bottom of skillet. Cook, stirring frequently, until sauce thickens, about 5 minutes.
3. Return apples to skillet and heat through, stirring often. Season with salt and pepper. Slice pork and serve with sauce.

vegetable oil, pork tenderloin, salt, unsalted butter, apples, onion, thyme, apple cider, heavy cream

Taken from www.myrecipes.com/recipe/pork-tenderloin-with-apples (may not work)