Ingredients:
- 1 pork tenderloin (about 1–1.5 lbs)
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- Salt and pepper, to taste
- 1/2 cup apple cider (or apple juice)
- 1/4 cup apple cider vinegar
- 1/4 cup maple syrup
- 1 tablespoon butter
- 1 apple, thinly sliced (optional for garnish)
- Salt, to taste
Instructions:
- Preheat your oven to 400°F (200°C).
- Rub the pork tenderloin with olive oil, minced garlic, thyme, salt, and pepper.
- Heat a large oven-safe skillet over medium-high heat. Sear the pork on all sides until browned (about 3-4 minutes per side).
- Transfer the skillet to the preheated oven and roast the pork for about 12-15 minutes or until the internal temperature reaches 145°F (63°C). Let the pork rest for 5-10 minutes before slicing.
- In a small saucepan, combine the apple cider, apple cider vinegar, and maple syrup. Bring to a boil, then reduce the heat to medium-low. Simmer for about 10-12 minutes until the mixture reduces by half and thickens slightly.
- Stir in the butter and a pinch of salt, then continue to simmer for another minute until the sauce is smooth and glossy.
- If desired, sauté the thinly sliced apple in a bit of butter until tender, to serve as a garnish. Slice the pork tenderloin and drizzle the apple maple gastrique over the top. Garnish with the sautéed apple slices if using.