Roasted Pork Tenderloin With Apple Chutney

1. 1

   Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.

2. 2

   Preheat oven to 375u00b0F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.

3. 3

   Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145u00b0F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.

4. 4

   Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.

* Per serving · 4 servings · Values may vary.