Roasted Pork Tenderloin With Apples And Shallots

• servings: 4-6 servings ish
• active time: 35 min

Ingredients

2 (12- to 16-ounce) pork tenderloins, trimmed

1 tablespoon herbes de Provence, crumbled

½ teaspoon table salt

¼ teaspoon pepper

¼ cup oil, divided

6 shallots, sliced ½ inch thick

3 Golden Delicious apples, peeled, cored, and cut into 1/2 inch- thick wedges

½ teaspoon sugar

1 tablespoon unsalted butter

Directions

FOR THE HERB-RUBBED PORK 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.

FOR THE PORK, APPLES, AND SHALLOTS 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.