Pork Tenderloin and Apple Roast


  1. In a small bowl, blend the thyme, salt, and pepper. Rub the pork tenderloins with the thyme blend, set aside.
  2. In a large 15" skillet, saute the bacon until it is almost crisp. Add the shallots and cook until they are tender.Remove the bacon and shallots from the skillet using a slotted spoon draining the fat and reserving it in the skillet.
  3. Reheat the same skillet over medium high heat. Brown the pork tenderloins on all sides.
  4. Place the pork in a roasting pan sprayed with pan release.Place pork in a 375°F convection oven for 20-25 minutes or until internal temperature reaches 150°F to 160°F. Remove from oven and cover with foil.
  5. De-glaze the skillet with the apple brandy. Add the butter to the skillet to melt, add the bacon and shallots. Add the RoastWorks Flame-Roasted Fuji Apples and simmer until apples are warm and flavors marry.
  6. To serve, slice the pork 1/2" thick on the bias. Place 3 oz of the apples on a plate, fan 3 1/2 oz of pork over the apples.Garnish with a thyme sprig.


  • 4 fl oz Apple Brandy, (Applejack or Calavados)
  • 8 oz bacon, 1/2 in dice
  • 1/2 tsp black pepper, coarse ground
  • 2 oz butter
  • 40 oz Simplot RoastWorks®: Flame-Roasted Fuji Apples 6/2.5lb
  • 5 lb Pork tenderloin
  • 1 tsp salt
  • 4 1/2 oz shallot(s), chopped
  • 1 tbsp thyme, fresh, chopped
  • 8 Thyme sprigs, fresh