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Export 11 ingredients for grocery delivery
Step 1
Whisk all marinade ingredients together in a bowl. (If there are any large chunks of fruit in the preserves, mash them up a bit with a fork.)
Step 2
Take a look at the tenderloin and if it has a thin and tapered end, fold that end onto itself to make it about the same thickness all the way across. Now cut the tenderloin into 4 equal-sized pieces.
Step 3
Add the 4 pieces to a resealable plastic bag. Pour the marinade into the bag, close it, then transfer to the fridge and marinate for 4 to 6 hours.
Step 4
Heat the oven to 400 degrees F.
Step 5
Take the meat out of the marinade and dab off excess marinade using paper towels.
Step 6
Heat the olive oil in a cast iron pan until shimmering. Add the tenderloin pieces and lightly sear on all sides until lightly browned.
Step 7
Transfer the pan, uncovered, to the oven and cook the meat until it has reached an internal temperature of 150 degrees F.* (15 - 20 minutes; flip the pieces over after 8 minutes). Remove the pan from the oven, transfer the meat to a plate, cover loosely with aluminum foil and let the pork rest for 8 minutes.
Step 8
While the pork is resting, set the pan with the drippings back on the stovetop.
Step 9
Add the minced onion and heat, stirring continuously, until the all the pan drippings are sopped up (about 1 minute).
Step 10
Pour in the apple cider and cook until reduced by about half (about 2 minutes).
Step 11
Stir in thyme, Dijon mustard and butter and cook until thickened a bit.
Step 12
Season to taste with salt.
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