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Brinnon Shrimpfest


Roasted Pork Tenderloin with Apples and Shallots

America's Test Kitchen

Serves 4


  • 2 12-16 oz pork tenderloins, trimmed
  • 1 tbsp herbes de Provence, crumbled
  • ½ tsp table salt
  • ¼ tsp pepper
  • ¼ cup extra virgin olive oil, divided
  • 6 shallots, sliced ½" thick
  • 3 Golden Delicious apples, peeled, cored, and cut into ½" thick wedges
  • ½ tsp sugar
  • 1 tbsp unsalted butter


  1. Adjust oven rack to lowest position and heat oven to 350 degrees F.
  2. Pat pork dry with paper towels and sprinkle with herbes de Provence, salt, and pepper.
  3. Heat 2 tbsp oil in 12" oven safe skillet over medium-high heat until just smoking. Add pork to skillet and brown well on all sides, 8-10 minutes; transfer to plate. Add shallots, apples, sugar, and remaining 2 tbsp oil to now-empty skillet. Cook over medium heat until shallots and apples begin to soften and brown lightly, 10-12 minutes.
  4. Off heat, nestle tenderloins and any accumulated juices into apple mixture, then transfer skillet to oven and roast until pork registers 135-140 degrees, 15-20 minutes.
  5. 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" thick slices and serve with apple mixture.

Seattle DINING! Notes

  1. I failed to crumble the herbes de Provence. The taste was fine, but I used more than the recipe called for because it hadn't been crumbled. It's a choice.
  2. Couldn't find Golden Delicious apples. Used a more savory/crisp apple which worked fine. Doing it again, I would go with a sweeter/crisp apple.

May 2022

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