1boneless pork loin roast (2½ to 3 pounds), trimmed and tied at 1½-inch intervals1tablespoon herbes de ProvenceSalt and pepper, to taste3tablespoons vegetable oil8shallots, quartered1pound Golden Delicious or Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges¼teaspoon sugar1tablespoon unsalted butter
1. Set the oven at 250 degrees. Pat pork dry with paper towels, then sprinkle herbes de Provence, salt, and pepper evenly over the meat.
2. In a large flameproof casserole over medium-high heat, heat 2 tablespoons of the vegetable oil. Brown the pork well on all sides for 7 to 10 minutes, lowering the heat if the pan begins to scorch. Transfer pork to large plate.
3. Add remaining 1 tablespoon vegetable oil to the pan. Heat over medium heat until it is shimmering.
Add the shallots and cook, stirring often, for 3 minutes or until golden. Stir in the apples and sugar and cook, stirring often, for 5 to 7 minutes or until golden. Remove the pan from the heat.
4. Nestle the pork, with any juices that accumulated on the plate, into the pan. Place a large sheet of foil over the pan and press to seal it. Cover with the lid.
5. Transfer the pan to oven. Cook the pork for 35 to 55 minutes or until a meat thermometer registers 140 degrees. Transfer the pork to a cutting board, tent loosely with foil, and rest for about 20 minutes.
6. Stir butter into apple mixture in the pan. Taste for seasoning and add more salt and pepper, if you like; keep warm. Remove twine from pork and slice thinly. Serve with the apple-shallot mixture spooned on top. Adapted from “The Science of Good Cooking’’