Prepare the vegetables and fruit: Preheat your oven to 180 degrees Celsius. In a large cast iron pot or roasting pan, arrange the butternut wedges and apple slices in an even layer. Drizzle with olive oil or melted butter, then pour over the cherry brandy. Add the cinnamon sticks, season with salt and black pepper, and toss everything together to coat evenly. If using honey, drizzle it over the mixture at this stage.
Initial roast: Place the cast iron pot in the preheated oven and roast the butternut and apples for 15-20 minutes until they begin to soften and caramelise slightly.
Season and sear the pork: While the vegetables are roasting, pat the pork tenderloin dry with paper towel. In a small bowl, combine the dried thyme, garlic powder, salt, and black pepper. Rub this seasoning mixture all over the tenderloin, coating it evenly.
Sear the tenderloin: Heat a large griddle pan or heavy-bottomed frying pan over medium-high heat. Add olive oil or butter, then add the seasoned tenderloin. Sear on all sides until golden brown, about 2-3 minutes per side. The pork should be browned but not cooked through at this stage.
Slice and arrange: Remove the tenderloin from the heat and let it rest for 5 minutes. Slice the tenderloin into medallions about 2-3 cm thick. Remove the cast iron pot from the oven and arrange the pork medallions on top of the partially roasted butternut and apples, nestling them into the mixture.
Final roast: Return the pot to the oven and roast for an additional 15-20 minutes until the pork reaches an internal temperature of 63 degrees Celsius and the butternut is tender. The apples should be soft and caramelised, and the pork should have a beautiful golden crust on top.
Rest and serve: Remove from the oven and let the dish rest for 5 minutes. The juices from the pork will mingle with the cherry brandy and fruit, creating a delicious natural sauce at the bottom of the pan.
