Garlic-Thyme Pork Tenderloin with Creamy Cider Sauce

From my Cooking Club of America newsletter. I thought that this looked really good... Enjoy, MissM Garlic-Thyme Pork Tenderloin with Creamy Cider Sauce Cider adds a subtle sweetness to the creamy sauce that's served with these thyme-coated pork tenderloins. To give the sauce a bit more zip, replace the regular cider with hard apple cider, which is made from fermented apple juice. 3 tablespoons butter, divided 3 (3/4- to 1-lb.) pork tenderloins 1 teaspoon salt, divided 3/4 teaspoon pepper, divided 1 tablespoon olive oil 3 tablespoons chopped fresh thyme, divided 4 garlic cloves, minced 1/2 cup minced shallots 1 cup unsweetened apple cider or juice 1 cup reduced-sodium chicken broth 1/3 cup heavy whipping cream 1. Heat oven to 450°F. Melt 2 tablespoons of the butter in large nonstick skillet over medium-high heat. Cook pork in batches 5 minutes or until browned on all sides. Place on rimmed baking sheet; sprinkle with 1/2 teaspoon each of the salt and pepper. Reserve skillet. 2. Combine oil, 2 tablespoons of the thyme and garlic; brush over tops and sides of tenderloins. Bake 20 to 25 minutes or until internal temperature reaches 145°F. Place on cutting board; cover loosely with foil. Let stand 10 minutes before slicing. 3. Meanwhile, melt remaining 1 tablespoon butter in same skillet over medium-high heat. Cook and stir shallots 3 minutes or until softened. Add cider and broth; increase heat to high. Cook 6 to 8 minutes or until reduced to 1 cup. Stir in cream; simmer 4 to 6 minutes or until slightly thickened and reduced to 1 cup. Stir in remaining 1 tablespoon thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Serve sauce over tenderloins.