Herbed Pork Tenderloin With Apples and Cider Sauce

Ingredients

• 2 cups rome apple sliced
• 0.8 cup apple cider 
• 0.5 teaspoon pepper black divided
• 1 teaspoon thyme leaves dried
• 1 teaspoon flour all-purpose
• 3  garlic cloves minced
• 2 cups apples i use 2 granny smith apples sliced
• 1 pound pork tenderloin trimmed
• 2 cups leek thinly sliced
• 4 teaspoons olive oil divided
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1 tablespoon water 
• 2 tablespoons whipping cream 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Combine salt, 1/4 teaspoon pepper, thyme, and garlic in a small bowl. Rub spice mixture over pork.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
4. Add pork; cook 5 minutes, browning on all sides.
5. Remove from pan.
6. Place pork on a sheet pan.
7. Bake 14 minutes or until pork registers 16
8. Remove from oven; let stand 5 minutes.
9. Heat remaining 1 teaspoon oil in pan over medium-high heat.
10. Add leek, apples, salt, and 1/4 teaspoon pepper. Cook 6 minutes or until soft and lightly browned, stirring frequently.
11. Combine water and flour in a small bowl; set aside.
12. Remove apple mixture from pan; keep warm.
13. Add 3/4 cup cider to pan, scraping pan to loosen browned bits. Bring to a boil. Cook 2 minutes or until reduced to 1/2 cup.
14. Add flour mixture to reduced cider, stirring with a whisk. Simmer 1 minute.
15. Remove from heat. Stir in whipping cream.
16. Slice pork thinly. Divide apple mixture evenly among 4 plates; serve pork alongside. Spoon sauce over pork and apples.
17. Andrea's wine pick: Barrel-fermented California Chardonnay has plenty of apple notes to echo the sauce and enough body to stand up to the pork. Try St. Francis, Sonoma 2002, $