Pork Tenderloin with Sautéed Apples and Roasted Shallots

1 lb. pork tenderloin
Kosher salt/pepper
1 Tbsp. canola oil
1 Tbsp. butter

For Apples

2 tart apples such as Pink Ladies or Braeburn, peeled and cut into 8 pieces each
1 Tbsp. butter
1 Tbsp. canola oil
2 Tbsp. brown sugar
Cinnamon
Salt 

For Roasted Shallots

6 shallots, peeled and cut in half
Olive oil
Salt

Season pork with kosher salt/pepper.

Heat a heavy pan to medium high, add oil, sear pork on all sides adding a small amount of butter to help with the browning.

Transfer pork to oven and cook until it comes to its appropriate temperature (about 160° F).

For Apples

Heat a large heavy pan to medium-high heat.

Add butter and canola oil, melt.

Add apples, sprinkle with sugar, cinnamon and salt- sauté 2-3 minutes.

Add a touch of water and cook another couple of minutes, until tender.

When pork is finished, slice and serve with roasted shallots and sautéed apples.

For Roasted Shallots

Preheat oven to 375 degrees convection or 400 degrees conventional.

Toss shallots in olive oil and salt, spread onto a baking sheet or roasting pan.

Roast for 25-30 minutes, until tender and beginning to brown.