Pot-Roasted Pork And Apples

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3 tablespoons extra-virgin olive oil

Two 3/4-pound pork tenderloins

1 pound medium shallots, peeled

1 medium parsnip (1/2 pound), halved lengthwise and sliced 1/2 inch thick on the diagonal

2 garlic cloves, coarsely chopped

4 baking apples (about 2 pounds)—peeled and cut into 8 wedges each

2 cups apple cider

3 large thyme sprigs

Salt and freshly ground pepper

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