1 ¼ lbs pork loin, trimmed
Salt and pepper
2 Tbs olive oil
1 Tbs minced fresh thyme leaves
1 Tbs minced fresh rosemary
2 Tbs Dijon mustard
Apple Cider Mustard Sauce
1 ½ cups apple cider
½ cup apple cider vinegar
1 Tbs honey
2 tsp Dijon mustard
1 tsp fresh thyme, minced
2 Tbs unsalted butter
Salt and pepper
Preheat oven to 425
To cook the pork: Pat tenderloin dry with paper towels and season with salt and pepper. Add oil to large ovenproof skillet over medium high heat. When oil is shimmering add pork and sear until browned on all sides, about 3 minutes per side. Remove from pan and place on cutting board.
In a small bowl add thyme, rosemary, and mustard; stir to combineUsing offset spatula, cost pork with mustard mixture. Return pork to skillet and transfer to preheated oven. Roast until it registers 140F, about 25 minutes. Transfer pork to platter and tent with foil.
While the pork loin rests, place skillet over medium high heat. Add cider and cider vinegar to deglaze the pan, scrapping the bottom. Add thyme and simmer until reduced by two thirds. Remove skillet from heat and whisk honey, mustard, and buttering the sauce. Whisk in any pork juices from the platter. Season with salt and pepper.
Slice pork and serve with sauce.