Pork Tenderloin With Apples

Pork and apples are a fall match made in heaven. This homey, cold-weather dish comes together in your favorite cast-iron skillet, starting off in the oven and finishing on the stovetop for a saucy, apple-forward finish.

Ingredients

• 1 1/4 tsp. kosher salt, divided

• 1/2 tsp. black pepper

• 1/2 tsp. ground fennel

• 1 lb. pork tenderloin, patted dry

• 4 Tbsp. butter, divided

• 2 large unpeeled Honeycrisp apples, sliced 1/2 inch thick (about 4 cups)

• 1 small shallot, thinly sliced (about 1/3 cup)

• 1/2 cup apple cider, divided

• 1 tsp. grated orange zest (from 1 orange)

• 1 tsp. fresh thyme leaves, plus more for garnish

Directions

1.  

2. While oven is preheating, stir together 1 teaspoon of the salt with the pepper and ground fennel in a small bowl. Sprinkle pepper mixture over pork; let stand at room temperature until ready to cook.

3.