Roasted Pork Tenderloin with Apples and Sage Recipe

If you’ve been on the lookout for a cozy, flavorful dinner that’s as impressive as it is easy, then you’re going to adore this Roasted Pork Tenderloin with Apples and Sage Recipe. I absolutely love how the juicy pork pairs with the sweet apples and earthy sage, creating a dish that’s just bursting with comfort and freshness. Stick around, because I’m about to share all my best tips and tricks to help you nail this recipe every single time.

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Ingredients You’ll Need

The beauty of this Roasted Pork Tenderloin with Apples and Sage Recipe lies in how simple, fresh ingredients come together to create something truly special. Choosing the right apples and fresh sage makes a big difference, so I’ll help you pick the best.

• Pork Tenderloins: Look for about 2 pounds total, usually sold in pairs; patting them dry is the key for a great sear.
• Herbes de Provence: This fragrant herb mix adds depth – if you don’t have it, a blend of thyme, rosemary, and oregano works well.
• Olive Oil: Use a quality extra virgin for seasoning and searing to add richness.
• Sea Salt & Fresh Cracked Pepper: Essential for seasoning evenly and bringing out all the flavors.
• Apples: Crisp reds like Gala or Fuji hold up beautifully to roasting without turning to mush.
• Yellow Onion: Adds sweetness and balances the tartness of the apples.
• Garlic: Two cloves crushed and thinly sliced give that delicious aromatic foundation.
• Fresh Sage Leaves: Cut into thin strips for a lovely herbal touch that complements pork perfectly.
• Lemon Juice: Brightens the whole dish and helps balance the richness.
• Butter: Just a bit to finish the sauce with silkiness and flavor.

Variations

I love making this recipe my own depending on what’s fresh or what my family is craving. Feel free to tweak the herbs or add another fruit to complement the apples. It’s all about making it your own kitchen creation.

• Swap Apples for Pears: I once tried ripe Bosc pears instead of apples, which gave a subtly sweet, buttery finish that my guests raved about.
• Use Dried Sage or Rosemary: If fresh sage isn’t on hand, dried works fine—just reduce the quantity to avoid overpowering the dish.
• Spicy Kick: Add a pinch of chili flakes during the searing step to give the dish a gentle warmth.
• Gluten-Free Option: This recipe is naturally gluten-free, so no special changes needed—perfect for friends with dietary needs.

How to Make Roasted Pork Tenderloin with Apples and Sage Recipe

Step 1: Season Your Pork Tenderloins Like a Pro

Start by patting your pork tenderloins dry—this is crucial because moisture on the surface makes it tough to get that perfect sear. I always hear Julia Child’s voice reminding me to dry thoroughly! Next, in a bowl, toss the tenderloins with Herbes de Provence, olive oil, sea salt, and freshly cracked pepper. Make sure each piece is completely coated. You can do this ahead and refrigerate overnight, but I often do it last-minute, and it still turns out fantastic.

Step 2: Prep Your Apples, Onion, and Garlic

While your pork is resting in those flavors, slice your onion into thin slivers. Then, grab six crisp apples—my lazy trick is slicing around the core into quarters and then slicing those into smaller pieces. Peel some apples for a softer texture, and leave a couple with skin on to add pops of color. For garlic, slice off the ends and bruise each clove by pressing it flat with your palm under the knife—this makes peeling effortless! Then, slice thinly for quick cooking.

Step 3: Sear Your Tenderloin & Build Flavor

Place an oven-safe pan or Dutch oven over medium heat and add a tablespoon of olive oil. Once it shimmers, lay your tenderloins side by side in the pan—no crowding! Let them sear for about 3 minutes undisturbed. Flip carefully with tongs and toss in your onion, garlic, half of the sliced fresh sage, sliced apples, and lemon juice. Let everything simmer for another 3 minutes. You’ll see the apples start to release their juices, creating a delicious natural sauce that clings to the pork.

Step 4: Roast to Perfection

Transfer your pan to the middle rack of a preheated 425˚F oven, uncovered. Roast for 15 minutes—you’ll want to use a meat thermometer here to check for that perfect 145˚F internal temperature. The pork will still be slightly pink inside, but that’s exactly what keeps it juicy. Make sure to let it rest for 10 minutes outside the oven before slicing; rushing this step will cause all those wonderful juices to escape.

Step 5: Finish the Sauce with Butter and Sage

While your pork rests, put the pan back on the stove over medium heat. Add a tablespoon of butter and the remaining sage strips. Let the sauce simmer and reduce for about 3 minutes to thicken slightly and concentrate the flavors. Pour this jazzed-up sauce right over your sliced tenderloin before serving. I promise, it’s a game-changer!

How to Serve Roasted Pork Tenderloin with Apples and Sage Recipe

Garnishes

I usually sprinkle a few fresh sage leaves on top right before serving for a pretty touch and a burst of fresh herbal aroma. Sometimes, a little chopped parsley brings a nice color contrast and freshness that brightens the plate.

Side Dishes

This dish goes beautifully with creamy mashed potatoes or a simple wild rice pilaf. Roasted root vegetables or sautéed green beans are great vegetable sides that balance the sweet and savory notes perfectly.

Creative Ways to Present

For special dinners, I like to slice the pork tenderloin into medallions and fan them out over a bed of roasted apples and onions on a rustic wooden board. Drizzle that sage butter sauce over the top and finish with a sprig of fresh sage. It’s always a crowd-pleaser and makes for a lovely centerpiece.

Make Ahead and Storage

Storing Leftovers

I store any leftovers in an airtight container in the fridge where they stay delicious for up to 3 days. Make sure to keep the sauce separate or pour over gently before reheating to keep everything moist.

Freezing

Freezing works well too—I slice the pork and store it with the sauce in freezer-friendly containers or bags for up to 2 months. When you’re ready to eat, thaw overnight in the fridge to maintain texture and flavor.

Reheating

I reheat gently on the stovetop over low heat, covered, adding a splash of water or broth if needed to prevent drying out. Microwaving works in a pinch, but low and slow on the stove keeps the pork juicy and tender.

FAQs

Final Thoughts

This Roasted Pork Tenderloin with Apples and Sage Recipe is truly one of those dishes that brings people around the table with a warm smile. I’ve made it countless times for family dinners, and it never fails to impress with its balance of flavors and ease of preparation. I encourage you to give it a try, knowing that you’ve got a friend in the kitchen cheering you on—and I can’t wait for you to fall in love with how easy it is to make something that tastes so incredible.

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