2 pork tenderloins (2 pounds)
sea salt or kosher salt, to taste
freshly ground black pepper to taste
6 tablespoons extra virgin olive oil
12 medium whole shallots, peeled
2 Granny Smith apples, peeled, cored and cut into 3/4-inch thick slices
3 cloves garlic, finely chopped
2 teaspoons fresh thyme leaves, chopped
1/2 cup burgundy cooking wine
3/4 cup cranberry juice
1/4 cup dried cranberries
Heat oven to 400 degrees. Season pork tenderloins with salt and pepper. In large skillet over medium-high heat, add 3 tablespoons extra virgin olive oil. Add tenderloins one at a time and brown well on all sides. Transfer to medium-size, non-reactive baking pan. Add 2 more tablespoons olive oil to skillet. Stir in shallots and cook until lightly browned on all sides. Transfer shallots to baking pan. Add apples to skillet and brown on all sides. Transfer apples to small bowl and set aside. Heat remaining 1 tablespoon of olive oil in skillet and add garlic and thyme. Cook garlic until golden, then pour in cooking wine. Bring wine to a boil, scraping brown bits at bottom of pan. Add cranberry juice and cranberries. Bring back to a boil, then pour liquid over pork in baking pan. Transfer baking pan to oven, cover and braise for 15 minutes. Add apples to pan, cover and braise another 10-15 minutes, or until thermometer inserted into pork registers 155 degrees. Transfer pork to platter and return pan to oven for 10-15 minutes more, until shallots are tender. Cut pork into 1-inch thick slices and spoon shallots, apples and cranberry-wine sauce over pork.
Photo courtesy of Pompeian