- 3 tablespoons extra-virgin olive oil
- Two 3/4-pound pork tenderloins
- 1 pound medium shallots, peeled
- 1 medium parsnip (1/2 pound), halved lengthwise and sliced 1/2 inch thick on the diagonal
- 2 garlic cloves, coarsely chopped
- 4 baking apples (about 2 pounds)—peeled and cut into 8 wedges each
- 2 cups apple cider
- 3 large thyme sprigs
- Salt and freshly ground pepper
- Heat 1 tablespoon of the oil in a large enameled cast-iron casserole. Add the pork and brown over moderately high heat; transfer to a platter.
- Heat another tablespoon of the olive oil in the casserole. Add the shallots and parsnip and cook until lightly browned, about 8 minutes; add to the platter. Heat the remaining 1 tablespoon of olive oil in the pot. Add the garlic and cook for 1 minute. Add the apples and cook until lightly browned, about 5 minutes.
- Add the cider and thyme to the pot and simmer, stirring to scrape up all the browned bits from the bottom. Add the pork and vegetables and season with salt and pepper. Cover and simmer over low heat until the meat is barely rosy within, about 25 minutes. Remove the pork. Simmer the apples and vegetables over moderately high heat until tender, about 5 minutes. Carve the pork and serve with the apples and vegetables.
One Serving 603 calories, 18 gm total fat, 3.7 gm saturated fat, 78 gm carb.