Make 2 servings. Difficulty
1-1/2 pounds pork tenderloin roast 2 garlic cloves, thinly sliced 1/2 teaspoon salt 1/2 teaspoon pepper 1-1/2 teaspoons fresh thyme leaves, divided 1 Tablespoon olive oil 1 small onion, cut into thick wedges 1 medium bartlett pear, halved, cored and cut into thick wedges 2 medium potatoes, cut into thick wedges 3 cups apple cider 1/2 small cinnamon stick 5 black peppercorns 2 whole cloves 6 thyme sprigs, divided 1 Tablespoon shallots, minced 2 Tablespoons heavy cream 10 cherry tomatoes
Preheat oven to 375 degrees F.
Make small incisions all over pork tenderloin. Insert a slice of garlic in each slit. Season pork all over with 1 teaspoon thyme leaves, salt and freshly ground black pepper.
Place 1 tablespoon oil in oven-safe pan. Sear pork over medium-high heat; brown on all sides.
Surround pork with onion and potato wedges. Roast for 20 minutes. Add pear wedges to pan, turning them to coat with drippings. Continue to roast for 20-30 minutes longer, or until an instant-read thermometer inserted in thickest part of meat registers 150 degrees F and potatoes and pears are tender.
Set pork on a platter and surround with roasted potatoes, pears and onions. Cover with aluminum foil.
Meanwhile, in a large saucepan, combine apple cider with 2 thyme sprigs, cinnamon stick, peppercorns and cloves. Boil over high heat until reduced by half, about 20 minutes.
Discard fat from roasting pan and set pan over medium heat. Add shallots and cook, stirring until wilted, about 3 minutes. Add reduced apple cider and bring to a boil, scraping up any browned bits.
Transfer sauce to a small saucepan and simmer over moderate heat until reduce to about a cup, about 5-7 minutes.
Strain sauce through a fine sieve and add remaining 1/2 teaspoon thyme leaves. Whisk in heavy cream and season to taste with salt and freshly ground pepper.
Cut tenderloin into 1/4" thick slices. Arrange roasted pears, potatoes and onions around pork and garnish with cherry tomatoes. Serve with apple cider sauce.