In a small bowl, blend the thyme, salt, and pepper. Rub the pork tenderloins with the thyme blend, set aside.
In a large 15" skillet, saute the bacon until it is almost crisp. Add the shallots and cook until they are tender.Remove the bacon and shallots from the skillet using a slotted spoon draining the fat and reserving it in the skillet.
Reheat the same skillet over medium high heat. Brown the pork tenderloins on all sides.
Place the pork in a roasting pan sprayed with pan release.Place pork in a 375°F convection oven for 20-25 minutes or until internal temperature reaches 150°F to 160°F. Remove from oven and cover with foil.
De-glaze the skillet with the apple brandy. Add the butter to the skillet to melt, add the bacon and shallots. Add the RoastWorks Flame-Roasted Fuji Apples and simmer until apples are warm and flavors marry.
To serve, slice the pork 1/2" thick on the bias. Place 3 oz of the apples on a plate, fan 3 1/2 oz of pork over the apples.Garnish with a thyme sprig.
Ingredients
4 fl oz Apple Brandy, (Applejack or Calavados)
8 oz bacon, 1/2 in dice
1/2 tsp black pepper, coarse ground
2 oz butter
40 oz Simplot RoastWorks®: Flame-Roasted Fuji Apples 6/2.5lb
