Pork Tenderloin with Apples and Onion

Ingredients

• 1 cup apple cider 
• 1 teaspoon thyme leaves dried
• 3  granny smith apples cored peeled cut into 1/4-inch wedges
• 0.5 cup heavy cream warmed
• 1 medium onion thinly sliced
• 1 lb pork tenderloin 
• 4 servings salt and pepper 
• 1 tablespoon butter unsalted
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• kitchen thermometer
• aluminum foil
• tongs
• cutting board

Directions

1. Preheat oven to 400F; line a large rimmed baking sheet with foil and mist with cooking spray. Warm oil in a large skillet over high heat.
2. Sprinkle pork with salt and pepper and cook, turning with tongs, until browned on all sides, 3 to 5 minutes total.
3. Transfer to baking sheet and roast until an instant-read thermometer inserted into thickest part of meat registers 155F, 15 to 18 minutes.
4. Transfer pork to a cutting board, tent with foil and let rest for 5 minutes.
5. Melt butter in same skillet (don't wash or wipe out skillet).
6. Add apples and cook over medium-high heat, stirring often, until softened and beginning to brown, 5 to 7 minutes.
7. Scrape into bowl, add onion and thyme to skillet, and saut until softened, about 3 minutes.
8. Pour in cider and cream and bring to a boil, stirring to incorporate browned bits on bottom of skillet. Cook, stirring frequently, until sauce thickens, about 5 minutes.
9. Return apples to skillet and heat through, stirring often. Season with salt and pepper. Slice pork and serve with sauce.