Preheat your oven to 400°F (200°C).

In a food processor, add the pine nuts, smoked paprika, garlic powder, salt, and black pepper. Pulse until the pine nuts are finely chopped and well combined with the spices.

In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the pork tenderloin with salt and pepper. Once the oil is hot, add the tenderloin and sear for 2-3 minutes on each side until golden brown.

Remove the skillet from heat. Press the pine nut mixture onto the top of the seared pork tenderloin, ensuring it sticks well.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Remove from the oven and let rest for 5 minutes.

While the pork is resting, place the halved apples cut-side down in the same skillet (if there’s room) or in a separate skillet over medium heat. Cook for 5-7 minutes until the cut sides are nicely charred.

Remove the apples from the skillet and place them in a blender or food processor. Add the butter and maple syrup. Blend until smooth and creamy. If the mixture is too thick, add a little heavy cream to reach your desired consistency.

Slice the pork tenderloin and serve it on a plate with a generous dollop of the whipped charred apple butter on the side. Garnish with fresh herbs.