Serves 4
| 1 | boneless pork loin roast (2½ to 3 pounds), trimmed and tied at 1½-inch intervals |
| 1 | tablespoon herbes de Provence |
| Salt and pepper, to taste | |
| 3 | tablespoons vegetable oil |
| 8 | shallots, quartered |
| 1 | pound Golden Delicious or Granny Smith apples, peeled, cored, and cut into ½-inch-thick wedges |
| ¼ | teaspoon sugar |
| 1 | tablespoon unsaltedbutter |
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