Pork Tenderloin Madeira

Ingredients

• 0.8 teaspoon thyme leaves dried
• 0.3 cup less-sodium chicken broth fat-free
• 0.5 pound apples i use 2 granny smith apples peeled sliced
• 1 pound pork tenderloin trimmed
• 0.5 cup madeira wine dry
• 1 teaspoon olive oil divided
• 0.5 teaspoon cracked pepper black
• 0.5 teaspoon salt 
• 0.3 cup shallots minced
• 2 teaspoons whole-grain dijon mustard 

Equipment

• frying pan
• oven
• kitchen thermometer
• stove

Directions

1. Preheat oven to 42
2. Rub pork with 1/2 teaspoon oil, thyme, salt, and pepper.
3. Heat the remaining 1/2 teaspoon oil in a large, heavy ovenproof skillet over high heat.
4. Add pork; cook 5 minutes, browning on all sides.
5. Add apple to skillet. Insert meat thermometer into thickest portion of pork; bake at 425 for 17 minutes or until thermometer registers 160 (slightly pink).
6. Remove pork from skillet; keep warm. Return skillet to stove top; stir in Madeira, broth, and shallots. Bring to a boil; cook until reduced to 1 cup (about 2 minutes). Stir in mustard. Slice pork into 1/4-inch-thick slices.
7. Serve with sauce.