Ingredients:
1- 1 1/2 pound pork tenderloin, unseasoned
1 cup unbleached flour
1 1/2 tsp sea salt
1 tsp black pepper
2 tbsp. chopped fresh thyme
1 tbs chopped Italian parsley
1 tsp garlic powder
3 shallots, quartered
2 apples, peeled and sliced (I used Ginger gold because that's what I had)
Season the flour with half the thyme, salt, pepper, parley and garlic powder
Dredge the pork tenderloin in the flour coating all sides. In an oven proof skillet heat 2 tbsp. olive oil until hot, add the tenderloin and brown on both sides, about 4 min per side. Add the apples and shallots and season with the rest of the herbs and salt and pepper. Roast in a preheated 4oo degree oven for about 30 min. Internal temp should read 160-165 degrees. Take out of oven and let rest for 5 min before slicing.
