Ingredients

• 2 1- to 1 1/4-pound trimmed pork tenderloins
• 1/2 cup apple cider
• 1/2 cup dry red wine
• 1 cup purchased apple chutney
• 2 garlic cloves, chopped
• 2 tablespoons fresh thyme leaves plus sprigs for garnish
• 2 tablespoons olive oil

Instructions

1. Rinse pork and pat dry. Place in shallow bowl. Mix cider, wine, chutney, garlic, and thyme leaves in small bowl. Pour mixture over pork; cover and marinate at room temperature 1 hour or chill up to 3 hours.
2. Preheat oven to 375°F. Heat oil in large ovenproof skillet over medium-high heat. Remove pork from marinade, reserving marinade. Add pork to skillet, sprinkle with salt and pepper, and cook until light brown on all sides, about 6 minutes total.
3. Pour reserved marinade over pork. Transfer skillet to oven; roast pork, basting occasionally, until instant-read thermometer inserted into thickest part registers 145°F, about 20 minutes for medium (temperature will rise about 10 degrees). Transfer pork to cutting board. Tent with foil; let rest 5 minutes.
4. Slice pork; transfer to platter. Pour pan sauce and juices over. Garnish pork with thyme sprigs.