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Preheat oven to 425 degrees F.
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Season tenderloin with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the pork and sear until browned on all sides. Transfer to a baking dish and roast until desired doneness, about 13-15 minutes for medium tenderloin.
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Meanwhile, add the shallots to your skillet and cook in the remaining oil over medium heat. Cook until softened, stirring frequently, about 5 minutes. Add cider, stock, whole rosemary sprig, whole thyme sprig, and lemon juice. Bring to a boil, stirring constantly, then reduce to a simmer and stir occasionally.
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Mash the butter and flour together in a small bowl. Remove the rosemary and thyme sprig from the liquid mixture and slowly whisk in butter and flour mixture. Cook, stirring constantly, for 2 minutes. Add the cream, bring to a boil, then reduce to a simmer.
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Slice the pork. Spoon sauce over the pork. Garnish with extra thyme sprigs. Serve with peas and remaining sauce.