- 1 large pork tenderloin (about 1 1/4 pounds)
- 1/4 teaspoon pumpkin pie spice
- Kosher salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- 2 baking apples (such as McIntosh)
- 1 1/2 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 cup quick-cooking barley
- 1 tablespoon finely chopped fresh parsley
- 1/4 cup apple cider
- 1 tablespoon apple cider vinegar
Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
Halve the apples and scoop out the cores. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half. Sprinkle with half of the shallot and a pinch of salt. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes. Add the parsley.
Transfer the pork and apples to a cutting board. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples and barley.
Per serving: Calories 474; Fat 14 g (Saturated 5 g); Cholesterol 103 mg; Sodium 318 mg; Carbohydrate 53 g; Fiber 10 g; Protein 35 g
Photograph by Antonis Achilleos