PORK TENDERLOIN BRAISED WITH
CRANBERRIES, SHALLOTS AND APPLES

2 pork tenderloins (2 lbs.)
Salt and freshly ground black pepper, to taste
6 tbsp. olive oil, divided use
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 tsp. chopped fresh thyme leaves
1/2 cup red wine
3/4 cup cranberry juice
1/4 cup dried cranberries

Preheat oven to 400 degrees F.

Season pork tenderloins with salt and pepper. Heat 3 tablespoons of the olive oil in a large skillet over medium-high heat. Add tenderloins one at a time and brown well on all sides. Transfer to a medium-size nonreactive baking pan.

Add 2 more tablespoons of olive oil to skillet. Stir in shallots and cook until lightly browned. Transfer shallots to baking pan.

Add apple slices to skillet and brown on both sides. Transfer apples to a small bowl and set aside.

Heat remaining 1 tablespoon olive oil and add the garlic and thyme. Cook until garlic just begins to brown then add the wine. Bring wine to a boil, scraping brown bits at the bottom of pan.

Add cranberry juice and cranberries. Bring to a boil then pour liquid over pork in baking pan.

Transfer baking pan to oven, cover and braise for 15 minutes. Add the apple slices to pan, cover and braise for another 10-15 minutes or until thermometer inserted in pork registers 155 degrees F. Transfer pork to a platter. If vegetables need more cooking return them to oven while meat rests for 10 minutes.

Cut pork into 1-inch slices and spoon shallot, apple and cranberry mixture over or alongside the pork.

Serves 4
Source: The Healthy Table booklet by Pompeian Olive Oil