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1 pork tenderloin (some are sold two in a pack, it's ok to use both)
1 shallot, chopped
4 carrots, peeled and sliced lengthwise
1 celery stalk, sliced lengthwise
2 apples, sliced thin (you can use any type, I had honeycrisp on hand)
1/4 cup apple cider vinegar
Olive oil
1 tbsp coarse salt
1 tbsp black pepper
1 tbsp garlic powder
1 tsp paprika
1/4 tsp cinnamon


1 tbsp unsalted butter
1 tbsp flour
1 cup beef broth
1/4 cup Vermouth
1 tbsp apricot jam
Black pepper

Method for pork:

Preheat oven 375.  In a small bowl, mix together salt, pepper, garlic powder, paprika, and cinnamon.  Rub a little bit of olive oil over the tenderloin then rub it with the spice mixture, both sides.  Heat some olive oil in a large skillet, sear tenderloin about 2 min per side until golden brown.  Transfer to a large baking dish.  Scatter carrots, celery, apples, and shallots around the pork.  Add a little olive oil, salt, pepper, and the apple cider vinegar.  Roast for about 25 minutes or until internal temperature reads 145 degrees.  Once done, let rest for about 10 minutes before slicing.

Method for gravy:

Melt butter in a small saucepan over medium heat.  Add flour and let cook for about two minutes.  Whisk in beef broth until combined then add the vermouth.  Let it come to a boil then reduce to a simmer.  Add the apricot jam and black pepper and cook for another 2 minutes.  Pour over pork and serve.