Garlic Thyme Pork Tenderloin with Creamy Cider Sauce
Tender, flavorful, and irresistibly comforting, this Garlic Thyme Pork Tenderloin with Creamy Cider Sauce is a dinner showstopper perfect for any occasion! Juicy pork tenderloin is seasoned with fresh garlic and thyme, seared to golden perfection, and roasted until succulent. The star of the dish is the luscious apple cider cream sauce, infused with Dijon mustard for a tangy kick and velvety richness. This easy-to-follow recipe comes together in just 45 minutes, making it an ideal choice for both weeknight meals and special gatherings. Pair it with roasted vegetables or creamy mashed potatoes for a cozy, hearty feast that will impress your family and guests alike.
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Recipe Information
Ingredients
- 2 pieces (about 1 pound each) Pork tenderloin
- 2 tablespoons Olive oil
- 4 cloves Fresh garlic, minced
- 2 tablespoons Fresh thyme, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1.5 cups Apple cider
- 0.5 cups Chicken stock
- 0.5 cups Heavy cream
- 1 tablespoon Dijon mustard
- 1 tablespoon All-purpose flour
- 2 tablespoons (optional) Fresh parsley, for garnish
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with paper towels. Rub them evenly with olive oil, minced garlic, chopped thyme, salt, and black pepper.
Heat a large oven-safe skillet over medium-high heat. Add the butter, allowing it to melt and foam slightly.
Sear the pork tenderloins on all sides until golden brown, about 2-3 minutes per side. Remove the skillet from the stovetop and place it directly into the preheated oven.
Roast the pork tenderloins in the oven for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Transfer the pork to a cutting board, tent it loosely with aluminum foil, and let it rest.
While the pork rests, prepare the creamy cider sauce. Place the skillet back on the stove over medium heat. If necessary, drain excess fat, leaving behind the browned bits for flavor.
Sprinkle the flour into the skillet and whisk for 1 minute to create a roux.
Slowly pour in the apple cider and chicken stock, whisking to combine and scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer.
Stir in the heavy cream and dijon mustard. Reduce the heat slightly and let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
Slice the rested pork tenderloins into medallions and arrange them on a serving platter.
Spoon the creamy cider sauce over the pork and garnish with fresh parsley, if desired.
Serve immediately with your choice of sides, such as roasted vegetables or mashed potatoes.
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 5907 mg | 257% | |
| Total Carbohydrate | 54.4 g | 20% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 36.6 g | ||
| Protein | 232.0 g | 464% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 142 mg | 11% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4648 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
