Pat the tenderloin dry with paper towels and brush with olive oil. Season all sides evenly with salt and black pepper. Let it sit at room temperature for 10 minutes while you preheat the oven to 400°F.
1 pound pork tenderloin, 1 teaspoon salt, 0.5 teaspoon black pepper, 1 tablespoon olive oil
Heat an oven-safe skillet over medium-high for 3 minutes. Add the pork and sear each side for 2-3 minutes until golden brown without moving it around. Use tongs to rotate and sear all four sides for a total of 8-10 minutes.
1 pound pork tenderloin
Transfer the skillet to the oven and roast for 15-20 minutes, checking internal temperature at 15 minutes. Pull the pork when it reaches 145°F as it will rise to 150°F while resting. Move to a cutting board and tent with foil.
1 pound pork tenderloin
Return the skillet to stovetop over medium heat. Add minced garlic and cook 30 seconds until fragrant. Pour in apple cider, brown sugar, vinegar, and thyme. Scrape caramelized bits and simmer uncovered for 5-8 minutes until glaze reduces by half and coats the spoon. Stir in butter off heat.
0.75 cup apple cider, 3 tablespoons brown sugar, 1 tablespoon apple cider vinegar, 3 cloves garlic, 2 teaspoons fresh thyme, 2 tablespoons butter
Slice the pork against the grain at a 45-degree angle into ½-inch medallions. Arrange on a platter and spoon warm glaze over the top. Serve immediately while the glaze is glossy.
1 pound pork tenderloin
