Categories: Main Dish, Pork, Rachael Ray

Ingredients

• 2 1/2-2 3/4 lbs pork tenderloins, trimmed of fat and connective tissue
• 3 tablespoons extra virgin olive oil
• 8 fresh thyme sprigs, leaves removed and coarsely chopped
• 4 fresh thyme sprigs, left whole
• salt
• black pepper
• 3 tablespoons butter
• 1/2 large onion, chopped
• 3 garlic cloves, minced
• red pepper flakes
• 1 tablespoon all-purpose flour
• 1/2 cup white wine
• 1 cup apple juice or 1 cup apple cider
• 1 1/2 cups chicken stock
• 2 tablespoons chopped fresh chives

Directions

1. Preheat oven to 475°.

2. Rub tenderloins with olive oil, the chopped thyme, and a liberal amount of salt and pepper.

3. Brush a rimmed baking sheet or broiler pain with oil; arrange the tenderloins on the pan.

4. Roast in the over for 25 minutes (they will still be slightly pink inside; if you prefer well done, cook an additional 5 minutes).

5. Make the sweet apple gravy: preheat a skillet over med-high heat with the butter.

6. When the butter melts, add in the onions, garlic, red pepper flakes, whole thyme sprigs, and a little salt and pepper; cook/stir 5-8 minutes, until the onions start to take on some color.

7. Sprinkle with the flour; continue to cook 1 minute.

8. Whisk in the wine and apple juice; bring mixture to a bubble; add in stock.

9. Bring that up to a simmer and continue to cook the gravy over medium heat until it is thick.

10. Discard thyme stems, then stir in the chopped chives.

11. To assemble: slice tenderloins thin and pile the meat on a platter; drizzle the slices with the gravy.

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