Herb-Crusted Pork Tenderloin with Apple-Cider Reduction

This herb-crusted pork tenderloin is a delightful balance of traditional flavors and creative touches. The tenderloin is coated with a blend of fresh herbs and spices, then roasted to perfection. Served with a tangy apple-cider reduction, this dish combines savory and slightly sweet elements, making it a perfect centerpiece for any meal. It's also gluten-free and high in protein, catering to various dietary needs.

Ingredients:

• 1.5 lbs pork tenderloin
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• 3 cloves garlic, minced
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the olive oil, salt, pepper, rosemary, thyme, parsley, and garlic to create a herb paste.
3. Rub the herb paste all over the pork tenderloin, ensuring it's evenly coated.
4. In a large oven-safe skillet, sear the pork tenderloin over medium-high heat for about 3-4 minutes on each side until browned.
5. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the internal temperature reaches 145°F (63°C).
6. While the pork is roasting, prepare the apple-cider reduction. In a saucepan, combine the apple cider, Dijon mustard, honey, and apple cider vinegar. Bring to a simmer over medium heat and reduce for about 10-15 minutes until thickened.
7. Once the pork is done, remove it from the oven and let it rest for 5 minutes before slicing.
8. Serve the sliced pork tenderloin drizzled with the apple-cider reduction.