Ingredients
- 1 tablespoon Herbes de Provence (or 1 teaspoon each dried thyme, dried rosemary, and dried marjoram)
- 1 (2 1/4 lb) boneless center cut pork loin roast, trimmed and tied at 1 1/2-inch intervals
- 2 tablespoons canola oil
- 8 shallots, peeled and quartered
- 1 pound Golden Delicious or Granny Smith apples, peeled, cored, and cut into 1/2-inch wedges
- 1/4 teaspoon sugar
Description
Serious Eats
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