Pork tenderloin with apples

Ingredients:

• 1 large pork tenderloin (about 0.6 kg)
• 1/4 teaspoon pumpkin pie spice
• 1 tbsp extra-virgin olive oil
• 2 baking apples (such as Macintosh)
• 1.5 tbsp unsalted butter
• 1 medium shallot, finely chopped
• 1 cup quick-cooking barley
• 1 tbsp finely chopped fresh parsley
• 1/4 cup apple cider (unfiltered apple juice without sugar)
• 1 tbsp. apple cider vinegar

Preparation:

1. Preheat the oven to 200°C (400°F). Season the pork with pumpkin pie spice, 1/2 teaspoon salt, and black pepper to taste. Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the pork and cook, turning, until browned on all sides, about 6 minutes.
2. Halve and core the apples. Cut 1/2 tablespoon of butter into quarters; place a piece of butter in each apple half. Sprinkle with half the shallot and a pinch of salt. Place the apples cut-side up in the skillet with the pork and place in the oven. Bake until a meat thermometer reads 145°F (63°C), about 25 minutes.
3. Meanwhile, combine 1 3/4 cups water, the remaining shallots, and a pinch of salt in a saucepan; bring to a boil. Add the barley, cover, and simmer until the water is absorbed, 12 minutes. Stir in the parsley.
4. Transfer the pork tenderloin and apples to a cutting board. Return the skillet to medium heat and add the apple cider, vinegar, and 1/4 cup water; cook, stirring, for 2 minutes. Stir in the remaining 1 tablespoon butter. Slice the pork and serve with the pan sauce, apples, and barley.