Prep 20 mins
Cook 25 mins
- 2 1⁄2-2 3⁄4 lbs pork tenderloin, trimmed of fat and connective tissue
- 3 tablespoons extra virgin olive oil
- 8 fresh thyme sprigs, leaves removed and coarsely chopped
- 4 fresh thyme sprigs, left whole
- black pepper
- 3 tablespoons butter
- 1⁄2 large onion, chopped
- 3 garlic cloves, minced
- red pepper flakes
- 1 tablespoon all-purpose flour
- 1⁄2 cup white wine
- 1 cup apple juice or 1 cup apple cider
- 1 1⁄2 cups chicken stock
- 2 tablespoons chopped fresh chives
- Preheat oven to 475°.
- Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.
- Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.
- Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).
- Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.
- When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.
- Sprinkle with the flour; continue to cook 1 minute.
- Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.
- Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.
- Discard thyme stems, then stir in the chopped chives.
- To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.
This was excellent.