with Apple Cider Gravy
Place tenderloins in a 1-gallon recloseable food storage bag. Add hard apple cider, apple juice, 2 tablespoons rosemary, 1 tablespoon thyme, 1 teaspoon garlic, ½ teaspoon salt and ½ teaspoon black pepper. Seal bag and toss to coat. Place in refrigerator several hours or overnight, turning occasionally.
In small bowl, combine remaining rosemary, thyme, garlic, salt and pepper. Remove tenderloins from bag (reserve marinade) and place in a greased 13x9-inch baking dish. Rub tenderloins with herb mixture.
Bake in a preheated 425°F oven to an internal temperature of 155°F (about 35-45 minutes). Remove from oven. Place tenderloins on carving board and cover with aluminum foil, allowing to stand 10 minutes before carving.
Meanwhile, in microwaveable bowl, heat reserved marinade to boiling (about 5 minutes). In medium saucepan, melt butter over medium-high heat. Whisk in flour and cook, whisking constantly, until mixture has a nutty brown color (about 3-4 minutes). Whisk in hot reserved marinade and any pan juices. Continue cooking, whisking constantly, until mixture comes to a boil; boil and whisk 1 minute.
Slice tenderloins and place on serving platter. Serve with apple cider gravy.