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- 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 1 pound pork tenderloin
- 1 tablespoon canola oil
- 1 medium red onion, cut into thin wedges
- 3 medium (1 pound) cooking apples (such as Granny Smith or Jonathan), cored and cut into 1/2-inch thick wedges
- 2/3 cup apple juice or apple cider
- Fresh sage sprigs (optional)
1. In a small bowl, combine the snipped sage, salt, and pepper; rub on all sides of tenderloin. In a large skillet brown tenderloin in hot oil over medium heat, turning to brown all sides.
2. Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425 degrees F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155 degrees F on instant read thermometer and juices run clear.
3. Transfer pork and apple mixture to serving platter; cover with foil. Let stand for 10 minutes before slicing (temperature of the meat will rise 5 degrees F while it stands).
4. In a small saucepan bring apple juice to a boil; simmer gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 to 1/3 cup. Drizzle over meat and apple mixture. If desired, garnish with additional sage sprigs.
- Servings Per Recipe 4,
- cal. (kcal) 239,
- Fat, total (g) 6,
- chol. (mg) 74,
- sat. fat (g) 1,
- carb. (g) 22,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 16,
- pro. (g) 24,
- vit. A (IU) 97,
- vit. C (mg) 7,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 8,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 209,
- Potassium (mg) 655,
- calcium (mg) 20,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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