Roasted Pork Tenderloin with Apples and Shallots
WHY THIS RECIPE WORKS
Mild yet rich pork always plays well with fruit, and here apples and shallots, cooked together until softened and browned, make a sweet and savory warm complement to the roasted meat. Pork tenderloin looks impressive yet is so easy and quick to cook. Rubbing the tenderloins with herbes de Provence is a simple way to infuse the meat with a complex blend of herbal flavors. Simply sear the rubbed tenderloins in a skillet and then transfer them to a plate while you brown the apples and shallots in the same pan, flavoring them with the savory fond developed from the pork.
INGREDIENTS
- 2 (12- to 16-ounce) pork tenderloins, trimmed
- 1 tablespoon herbes de Provence, crumbled
- ½ teaspoon table salt
- ¼ teaspoon pepper
- ¼ cup extra-virgin olive oil, divided
- 6 shallots, sliced ½ inch thick
- 3 Golden Delicious apples, peeled, cored, and cut into ½-inch-thick wedges
- ½ teaspoon sugar
- 1 tablespoon unsalted butter
KEY EQUIPMENT
Before You Begin
If you don't have herbes de Provence on hand, you can make your own blend using our recipe.
INSTRUCTIONS
- Adjust oven rack to lowest position and heat oven to 350 degrees. Pat pork dry with paper towels and sprinkle with herbes de Provence, salt, and pepper.
- Heat 2 tablespoons oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add pork to skillet and brown well on all sides, 8 to 10 minutes; transfer to plate. Add shallots, apples, sugar, and remaining 2 tablespoons oil to now-empty skillet. Cook over medium heat until shallots and apples begin to soften and brown lightly, 10 to 12 minutes.
- Off heat, nestle tenderloins and any accumulated juices into apple mixture, then transfer skillet to oven and roast until pork registers 135 to 140 degrees, 15 to 20 minutes.
- Carefully remove skillet from oven (skillet handle will be hot). Transfer pork to cutting board, tent with aluminum foil, and let rest for 5 minutes. Stir butter into apple mixture, then season with salt and pepper to taste. Slice pork into ½-inch-thick slices and serve with apple mixture.