Explore the wine club – Exclusive events, tastings on the patio, and first access to wine releases

A plate of sliced roast beef with roasted onions and herbs, next to a glass of red wine and a bottle labeled Chamisal Vineyards Pinot Noir.
< Back to Recipes

Herb-Roasted Pork Tri-Tip with Apple, Fennel & Shallots

Recipe Date: October 1, 2026
Yield: 6 Servings
Prep: PT20M 20 minutes | Cook: 50 minutes
Total Time: PT70M 70 minutes
Difficulty: Easy
Measurements: Imperial (US)

This oven-roasted pork tri-tip is a beautiful fit for fall and winter entertaining: savory, comforting, and just refined enough for a special dinner without feeling overly formal. Sweet-tart apples, caramelized fennel, and roasted shallots bring warmth and seasonal character, while Chamisal San Luis Obispo Pinot Noir adds freshness, energy, and a graceful counterpoint to the richness of the dish.

Ingredients

  • 1 pork tri-tip roast (about 2 to 2 1/2 pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 3 garlic cloves, finely grated or minced
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

For the vegetables

  • 1 large fennel bulb, trimmed, cored, and cut into wedges
  • 2 medium shallots, peeled and halved lengthwise
  • 2 crisp apples, such as Honeycrisp or Pink Lady, cored and cut into wedges
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the pan jus

  • 1/2 cup low-sodium chicken stock
  • 1 teaspoon Dijon mustard
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon unsalted butter

For serving

  • Fresh thyme leaves or fennel fronds, optional

Preparation

  1. Prepare the pork. Heat the oven to 425°F. Pat the pork dry with paper towels. In a small bowl, stir together the olive oil, Dijon mustard, garlic, thyme, rosemary, salt, and pepper. Rub the mixture all over the pork tri-tip and set aside while you prepare the vegetables.
  2. Prepare the vegetables. On a large rimmed sheet pan or in a shallow roasting dish, toss the fennel, shallots, and apples with the olive oil, salt, and pepper. Spread them into an even layer, leaving space in the center for the pork. Place the pork tri-tip in the middle of the pan.
  3. Roast. Roast for 20 minutes, then gently stir the vegetables around the pork. Return the pan to the oven and continue roasting for 20 to 30 minutes more, or until the pork reaches 145°F at the thickest part. Transfer the pork to a cutting board and let it rest for 10 minutes.
  4. Make the pan jus. While the pork rests, place the roasting pan over medium heat on the stovetop, or transfer the pan juices and vegetables to a skillet if needed. Add the chicken stock, Dijon, and apple cider vinegar. Stir and scrape up any flavorful browned bits from the pan. Simmer for 2 to 3 minutes, then stir in the butter until the sauce looks lightly glossy. Taste and adjust seasoning if needed.
  5. Slice and serve. Slice the pork against the grain. Arrange on a platter or shallow serving dish with the roasted fennel, apples, and shallots. Spoon some of the warm pan jus over the top and serve the rest on the side. Finish with fresh thyme leaves or fennel fronds, if desired.

WINE PAIRING

Chamisal Pinot Noir is a natural partner for this dish. The wine’s bright red-fruit character and lively acidity bring lift to the savory richness of the pork, while its soft tannins keep the pairing polished and approachable. Roasted apples echo the wine’s fruit profile, and the fennel, herbs, and caramelized shallots add savory depth that complements Pinot Noir’s fresh, coastal style.

Recommended Wine Pairings

A bottle of Chamisal Vineyards Pinot Noir wine with a cream label, black and gold cap, and text indicating its from the SLO Coast, California. The bottle contains red wine and features sustainability information.

San Luis Obispo Coast Estate Pinot Noir

$45
Rows of grapevines stretch across a green vineyard with a small white building and windmill in the center, set against rolling hills and mountains under a clear blue sky.
›