1. Combine first 4 ingredients in saucepan; bring to boil. Cook until reduced to 1/2 cup. Remove from heat; discard thyme and shallot. Stir in butter, mustard, half salt and pepper
2. Preheat oven to 475 degrees
3. Sprinkle pork with remaining salt and pepper. Place pork in roasting pan; bake for 9 mins. Turn over and brush with cider mixture. Bake additional 8 mins or until pork reaches 140 degrees. Let stand; slice, serve with remaining sauce.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (27%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 119.6mg||37 %|
|Sodium 334.8mg||12 %|
|Potassium 825.1mg||22 %|
|Total Carbohydrate 17.6g||5 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 17.3g|
|Protein 35.2g||50 %|
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Calories per serving: 329
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