Pork Tenderloin with Balsamic Pan Sauce

What you will need:

1 Pork Tenderloin (2-3lb)

3 Tbsp Patricia and Paul Mild EVOO

½ tsp fleur de sel

¼ tsp cracked black pepper

Leaves from 6 sprigs thyme or ¼ tsp dried thyme

1 shallot, thinly sliced

1∕3 cup chicken stock

1 small Golden Delicious apple, peeled and diced

1 cup cranberries (fresh or frozen)

¼ cup Patricia and Paul Blackberry Ginger Balsamic Vinegar

½ tsp grainy Dijon mustard

Leaves from 4 sprigs fresh thyme or ¼ tsp dried thyme

Preparation:

Preheat the oven to 425°F. Wash the pork tenderloin with hot water and pat it dry. Drizzle it with 1 Tbsp of the olive oil, then season the tenderloin with the salt, pepper, and thyme, rubbing them well into the tenderloin.

In a medium-sized heavy-bottom frying pan on medium-high heat, add 1 Tbsp of the olive oil and sear the pork until well browned all over, about 3 minutes per side. Transfer the tenderloin to a roasting pan, leaving the juices in the frying pan, and roast for 10-12 minutes, or until the meat reaches 140°F. Remove from the oven and let rest for 5 minutes before slicing.

In the frying pan the pork was seared in, add the remaining 1 Tbsp olive oil and the shallot, cook on medium-heat 2-3 minutes until softened, then deglaze the pan with the chicken stock. Add the apple and cranberries and cook for 3 minutes, scraping the drippings from the bottom of the pan. Add the balsamic, Dijon, and thyme leaves and turn down the heat to medium-low. Simmer the sauce for 10 minutes until reduced and thickened slightly. Season to taste with salt and pepper and drizzle over the pork to serve.