Roast Pork Tenderloin With Apple Cider Sauce

Salt and pepper to taste
1 pork tenderloin (about 1 pound)
1 cup apple cider or apple juice
1/2 cup heavy cream
2 tablespoons cold butter
Heat oven to 450 degrees F.

Salt and pepper the pork. Spray a baking pan with nonstick spray and place
the pork in it. Bake for 20 minutes, or until a meat thermometer registers
155 to 160 degrees F. Remove from oven and place pork on a cutting board.
Pour the apple cider in the baking pan and scrape any brown bits from the
bottom. Put the pan on the stove over medium-high heat (or pour the pan
drippings and cider into a skillet). Stirring occasionally, let the cider
boil until it is reduced to 1/4 cup. It will be quite dark. Add cream and
boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon
butter and beat vigorously as it melts. Add the second tablespoon and beat
until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass
extra sauce in a gravy boat, if desired.

Makes 4 servings.