Ingredients:
1 tbsp. DFS Thyme
1 tsp. DFS Salt
1/2 tsp. DFS Black Pepper, cracked
5 lbs. DFS Pork Tenderloin
8 oz. Hormel Bacon, diced
4 1/2 oz. DFS Shallots, diced
4 oz. Applejack or Calavados (apple brandy)
2 oz. DFS Butter
40 oz. Simplot Flame Roasted Fuji Apples
8 ea. DFS Thyme, Sprig
1. In a small bowl, blend the thyme, salt and pepper.
2. Rub the pork loins with the thyme blend and set aside.
3. In a large 15" skillet, saute the bacon until it is almost crisp, add the shallots and cook until they are tender.
4. Remove the bacon and shallots from the skillet using a slotted spoon draining the fat and reserving it in the skillet.
5. Reheat the same skillet over medium-high heat, brown the pork tenderloins on all sides.
6. Place the pork in a roasting pan sprayed with pan release.
7. Place the pork in a 375F convection oven for 15 to 20 minutes or until internal temperature reaches 155 to 160F.
8. Remove from the oven and cover with foil.
9. Meanwhile, deglaze the skillet with the apple brandy.
10. Add the butter to the skillet to melt, add the bacon and shallots.
11. Add the Simplot Flame Roasted Fuji Apples and simmer until the apples are warm and flavors marry.
12. To serve, slice the pork on the bias, 1/2" thick and place 3 oz. of apples on a plate. Fan 3 1/2 oz. of pork over the apples.
13. Garnish with a thyme sprig.
Recipe and photo provided by Simplot