Pork Tenderloin with Creamy Cider-Herb Sauce

2 pork tenderloins (about 2 lb/1 kg total)
1/4 tsp (1 mL) each salt and pepper
1 tbsp (15 mL) vegetable oil
1 tbsp (15 mL) butter
1/2 cup (125 mL) finely diced onion
1 clove garlic, minced
1/2 cup (125 mL) each apple cider and sodium-reduced chicken broth
1/4 cup (50 mL) whipping cream
1 tsp (5 mL) dijon mustard
1 tsp (5 mL) cornstarch
1 tbsp (15 mL) each minced fresh thyme and parsley

Sprinkle pork with salt and pepper. In large ovenproof skillet, heat oil over medium-high heat; sear pork all over, about 6 minutes.

Transfer to 400°F (200°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 15 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes before slicing.

Meanwhile, in same skillet, melt butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic; cook for 1 minute.

Add cider and bring to boil, scraping up any brown bits. Stir in chicken broth, cream and mustard; boil until reduced to 1 cup (250 mL), about 5 minutes.

Mix cornstarch with 2 tsp (10 mL) water and stir into sauce along with thyme and parsley; cook, stirring, until slightly thickened, about 1 minute. Serve with pork.