An impressive, easy and oh so delicious fall meal. Seared, juicy pork tenderloin finished with a luscious herby shallot apple cider pan sauce. So tender and tasty!

INGREDIENTS – serves 2

1/2 pork tenderloin

1 shallot, chopped
3-4 fresh rosemary sprigs or 1/4t dried rosemary
3-4 fresh thyme sprigs or 1/4t dried thyme
3/4c apple cider

1t applecider vinegar
1T butter, room temp

INSTRUCTIONS

Pat the tenderloin dry with a paper towel then sprinkle with salt and pepper.

Bring a large skillet to medium-med-high heat. Drizzle in a little olive oil then sear until golden brown on 3 sides, about 4 minutes each side. If the pan seems too hot reduce to medium. Once its golden brown on all sides, remove it to a plate and set aside for a minute.

Sauté shallot with a pinch of salt (and a little more oil if needed) for 2-3 minutes until softened with a touch of brown. Add rosemary and thyme and stir. When the herbs becomes fragrant, pour in apple cider. Bring to a simmer then place the tenderloin back in and top with a lid or tight foil for about 15 minutes. Depending on how thick your tenderloin is it might need to go a little longer. I recommend a thermometer, aiming for a minimum of 145°F in the center of the thickest part.

Take the tenderloin out and let it rest on a cutting board while you finish the sauce. Let the sauce simmer without a lid on for another minute then stir in apple cider vinegar. Remove the pan from the heat then add the butter and swirl it in until smooth.

Slice up the tenderloin then spoon some sauce over the top or serve on the side.

ENJOY!