50 minutes
This dish combines the succulent flavor of pork tenderloin with the sweetness of apples and the mild bite of shallots, all brought together with a fragrant herb crust. It's a perfect blend of savory and sweet, creating a comforting yet elegant meal.
Pork Tenderloins, trimmed
0 oz
Herbes De Provence, crumbled
tablespoons
teaspoons
Black Pepper, freshly ground
teaspoons
tablespoons
Shallots, sliced ½ inch thick
each
Golden Delicious Apples, peeled, cored, and cut into ½-inch-thick wedges
each
teaspoons
tablespoons
1. Oven Setup
Preheat your oven to 350 degrees F, positioning the rack on the lowest level. Using paper towels, pat the pork tenderloins dry. Mix the herbes de Provence, salt, and pepper, and rub this seasoning blend all over the pork.
2. Sear the Pork
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high until shimmering. Brown the pork tenderloins evenly on all sides, taking about 8-10 minutes, then remove them to a plate.
3. Cook the Shallots and Apples
In the same skillet, combine the shallots, apples, sugar, and the remaining olive oil. Sauté the mixture over medium heat until the shallots and apples start to soften and take on a golden color, which should be about 10-12 minutes.
4. Roast the Tenderloins
Turn off the heat. Place the pork tenderloins back into the skillet, nestling them into the apple and shallot mixture. Put the skillet into the preheated oven and roast until the pork reaches an internal temperature of 135 to 140 degrees F, approximately 15-20 minutes.
5. Rest and Serve
Once roasted, carefully remove the skillet from the oven, remembering that the handle is hot. Transfer the pork tenderloins to a cutting board, cover them loosely with foil, and let them rest for 5 minutes. While the pork rests, stir the butter into the apple mixture until melted, and season with additional salt and pepper to taste. Slice the pork into ½-inch-thick slices and serve alongside the apple and shallot mixture.
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