Pork Tenderloin with Apples

• 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

1. Preheat the oven to 400 degrees F. Sprinkle the pork with the pumpkin pie spice, 1/2 teaspoon salt, and pepper to taste.
2. Heat the olive oil in a large ovenproof skillet over medium-high heat.
3. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
4. Halve the apples and scoop out the cores.
5. Cut 1/2 tablespoon butter into 4 pieces; put a piece in each apple half.
6. Sprinkle with half of the shallot and a pinch of salt.
7. Add the apples to the skillet with the pork, cut-side up, and transfer to the oven.
8. Roast until a meat thermometer registers 145 degrees F, about 25 minutes.
9. Meanwhile, combine 1 3/4 cups water, the remaining shallot and a pinch of salt in a saucepan; bring to a boil.
10. Add the barley, cover and cook over low heat until the water is absorbed, 12 minutes.
11. Add the parsley.
12. Transfer the pork and apples to a cutting board.
13. Return the skillet to medium-high heat and add the cider, vinegar and 1/4 cup water; simmer, stirring, 2 minutes.
14. Stir in the remaining 1 tablespoon butter.
15. Slice the pork and serve with the pan sauce, apples and barley.
16. 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
17. Photograph by Antonis Achilleos

pork tenderloin, pumpkin pie spice, kosher salt, extravirgin olive oil, baking apples, unsalted butter, shallot, barley, parsley, apple cider, apple cider vinegar

Taken from www.foodnetwork.com/recipes/food-network-kitchens/pork-tenderloin-with-apples.html (may not work)