Roasted Pork Tenderloin with Apple Chutney

Ingredients

• 1 cup purchased apple chutney 
• 0.5 cup apple cider 
• 0.5 cup cooking wine dry red
• 2  garlic cloves chopped
• 2 pound pork tenderloins trimmed
• 2 tablespoons olive oil 
• 2 tablespoons thyme leaves plus sprigs fresh for garnish

Equipment

• bowl
• frying pan
• oven
• kitchen thermometer
• aluminum foil
• cutting board

Directions

1. Rinse pork and pat dry.
2. Place in shallow bowl.
3. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl.
4. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
5. Preheat oven to 375°F.
6. Heat oil in large ovenproof skillet over medium-high heat.
7. Remove pork from marinade, reserving marinade.
8. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
9. Pour reserved marinade over pork.
10. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees).
11. Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
12. Slice pork; transfer to platter.
13. Pour pan sauce and juices over.
14. Garnish pork with thyme sprigs.