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Pork Tenderloin with Caramelized
Shallots and Apples

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Pork Tenderloin with Caramelized
Shallots and Apples


The White Dog Cafe Cookbook:
Recipes and Tales of Adventure from
Philadelphia's Revolutionary Restaurant
by Judy Wicks and Kevin von Klause, 1998, Running Press

(Serves 4)

“Too elegant to be called a skillet dinner, but just as easy, this
unfussy dish of roasted pork tenderloin combines the autumnal
flavors of apples and shallots caramelized in cider with the forest
scents of juniper and bay.”

4 tablespoons unsalted butter
1/2 cup thinly sliced shallots
5 juniper berries, crushed
2 bay leaves
2 teaspoons chopped fresh thyme leaves
1 cup apple cider
1/2 cup heavy cream
2 tablespoons olive oil
2 pork tenderloins (about 12 ounces each),
trimmed of all excess fat, halved crosswise
Salt and freshly ground black pepper
1 large apple, peeled, cored, and cubed (3/4 inch)

1. Preheat the oven to 400 degrees F.
2. Melt the butter in a sauté pan set over medium heat. Add the shallots, juniper berries, bay leaves, and thyme and cook until the shallots brown,
about 5 minutes. Increase the heat to high, add the cider, and boil until
syrupy and reduced by about half, 6 to 8 minutes. Stir in the cream and reduce, stirring constantly, until thickened to a saucelike consistency,
about 3 minutes. Keep the sauce warm.
3. In a large cast-iron skillet set over medium heat, heat the olive oil until
it ripples. Meanwhile, lightly season the pork with salt and pepper. Sear
the tenderloins in the oil for 3 minutes, turning to brown all the sides.
Scatter the apple around the pork.
4. Place the skillet in the oven and roast until the pork is just cooked
through, 8 to 10 minutes.
5. Remove the pork to a cutting board and let rest for 5 minutes. Add
the cooked apples and any accumulated cooking juices to the sauce;
season to taste with salt and pepper and remove the bay leaves.
6. Thinly slice the pork against the grain, and top with the sauce.

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