3 tablespoons olive oil, plus more as needed 3 cloves garlic, mashed or finely minced 3/4 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground ginger 1/4 teaspoon ground allspice 1 1/4 teaspoon salt 1 tablespoon maple syrup 2 (1-pound) pork tenderloins 4 tart apples, such as Braeburn, McIntosh or Granny Smith, peeled, cored and quartered 1/4 cup dry white wine 1 cup chicken broth 2 tablespoons cold butter, cut into small pieces

Step 1 Heat the oven to 425 degrees. In a large bowl, combine the 3 tablespoons olive oil, garlic, cinnamon, nutmeg, ginger, allspice, salt and maple syrup. Add the tenderloins to the bowl and toss them with the spice mix to coat.

Step 2 Heat a large oven-proof sauté pan (large enough to hold the tenderloins and apples) over medium-high heat until hot. Add enough oil to just coat the surface, then add the tenderloins and sear on all sides.

Step 3While the pork is searing, toss the apples in the large bowl with any remaining spice mix to coat. When the tenderloins are seared, remove the pan from heat and scatter the apples around the tenderloins in the pan.

Step 4Place the pan in the oven and roast until a thermometer inserted in the center of the tenderloins reaches 140 degrees, 20 to 25 minutes, or to desired doneness.

Step 5Remove the pan from the oven and remove the tenderloins and apples from the pan to a platter or cutting board to rest. Place the pan on the stove over medium-high heat. Deglaze the pan with the white wine, scraping the bottom of the pan to dislodge any browned bits. Stir in the chicken broth and simmer until the sauce is reduced by about two-thirds and slightly thickened, about 3 minutes. Remove the pan from heat and stir in the butter bits to further thicken the sauce and add a nice sheen.

Step 6Gently toss the apples with the sauce to coat, and place the apples on a platter. Slice the tenderloins and arrange with the apples on the platter.

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