When I was young, this was my favorite dish. I would always beg my mom to make it.

Servings: 4

1 pork tenderloin (about 1 pound)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves
1 tablespoon fresh rosemary, chopped
2 cloves garlic, minced
1 cup apple cider
1/2 cup chicken broth
1 tablespoon butter
1 shallot, finely chopped

Preheat your oven to 400°F (200°C).

Pat the pork tenderloin dry with paper towels. Rub it with olive oil, salt, and black pepper.

In a small bowl, combine the thyme, rosemary, and minced garlic. Press this herb mixture onto the surface of the pork tenderloin, ensuring it adheres well.

Heat a large oven-safe skillet over medium-high heat. Add the pork tenderloin and sear on all sides until a golden brown crust forms, about 2-3 minutes per side.

Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).

Remove the pork from the oven and let it rest on a cutting board for 5 minutes before slicing into thick medallions.

While the pork rests, prepare the apple cider reduction. In the same skillet, add the shallot and sauté until translucent.

Pour in the apple cider and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let it reduce by half.

Stir in the butter until the sauce is glossy and smooth.

Serve the pork medallions drizzled with the apple cider reduction, garnished with additional fresh herbs if desired.