Pork Tenderloin With Cider Glaze

Apples and pork, always a good combo.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 2  lbs  pork tenderloin
• 1  small red onion, cut into eighths
• 1⁄2 cup golden raisin
• 3  tablespoons fresh thyme leaves
• 1⁄8 teaspoon ground cloves
• 3⁄4 cup apple cider
• 1⁄2 cup white wine
• 1  teaspoon salt, divided
• 1  teaspoon ground pepper, divided
• 1  tablespoon olive oil
• 1  tablespoon unsalted butter
• 2  tart apples, peeled and chopped

Directions

1. Put onion, raisins, thyme, cloves, cider and wine into a large ziplock.
2. Rinse pork, pat dry and add to bag with marinade. Chill at least 4 hours, turning occasionally.
3. Preheat oven to 375°F.
4. Remove pork from marinade, reserving marinade. Sprinkle with 1/2 tsp each salt and pepper. Heat oil in large ovenproof skillet over medium high heat and brown pork on all sides. Remove pork to a plate and add butter to skillet. Add apples and saute 2 minutes. Stir in reserved marinade. Bring to a boil and boil for 2 minutes. Return pork to skillet.
5. Bake at 375 F for 25 minutes (or until internal temperature is 155 F), basting occasionally. Remove pork from skillet and let stand under aluminum foil for 5 minutes before slicing to serve. Season glaze in skillet with remaining salt and pepper.
6. Serve sliced pork with apples and glaze.