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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.