Pork tenderloin is incredible when prepared well. And by that, I mean it should not be the least bit overcooked, but still pink on the interior. Because it is a lean cut of meat, spice rubs and marinades are a great way to add some flavor.
I’m a big fan of fennel, and when it’s paired with thyme and garlic it makes for a really good pork spice rub. The other star of this recipe is the cider cream sauce. An apple is roasted along side the pork, and the result is a soft, caramelized apple that melts in your mouth. The pan is deglazed with apple cider. If you can’t find cider, you can use 100% unsweetened apple juice, or even white wine would be great.