Description
This Roasted Pork Tenderloin with Apples and Sage is a delicious and elegant dish that combines tender, juicy pork with the sweet and savory flavors of apples, onions, garlic, and fresh sage. Perfectly seared and oven-roasted, this recipe yields a juicy tenderloin with a flavorful sauce that’s both comforting and sophisticated—ideal for a weeknight dinner or special occasion.
Ingredients
Scale
Pork Tenderloin
- 2 pork tenderloins (about 2 pounds total)
- 2 tbsp Herbes de Provence
- 2 tbsp olive oil
- 1 teaspoon sea salt
- Fresh cracked black pepper (a few turns of the pepper mill)
Fruit and Vegetables
- 6 apples (crisp red apples like Gala, 4 peeled, 2 with peel)
- 1 yellow onion, cut into slivers
- 2 cloves garlic, thinly sliced
- 10 fresh sage leaves, thinly sliced
- Juice of 1 lemon
Finishing
- 2 tablespoons butter
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s ready for roasting the pork tenderloin.
- Season the Pork: Remove the pork tenderloins from the packaging and pat dry with paper towels to promote good searing. In a bowl, coat the tenderloins evenly with Herbes de Provence, olive oil, sea salt, and freshly cracked pepper. You can marinate overnight or season just before cooking.
- Prepare the Aromatics: Slice the yellow onion into thin slivers. Core and slice the apples into wide slices and then into thin slivers, peeling 4 apples and leaving 2 with skin for color. Thinly slice the garlic cloves after crushing them lightly to remove the peel. Thinly slice half of the sage leaves for initial cooking and reserve the rest for finishing.
- Sear the Pork: Heat 1 tablespoon of olive oil in an oven-safe pan (such as a Dutch oven) over medium heat on the stovetop. Place the two pork tenderloins side by side in the hot oil. Sear for 3 minutes on one side, then flip using tongs to sear the other side.
- Add Aromatics and Simmer: Add the sliced onions, garlic, apples, half of the sliced sage, and lemon juice to the pan. Allow the mixture to simmer with the pork for about 3 minutes, stirring gently to ensure the pork doesn’t stick. This mixture will create a flavorful sauce as the apple juices release.
- Roast in the Oven: Transfer the pan to the middle rack of the preheated oven and roast uncovered for 15 minutes. The pork will still be pink inside when removed; it will finish cooking while resting. The internal temperature should be about 145°F (63°C) when taken out of the oven.
- Rest the Meat: Remove the pork tenderloins from the pan and place them on a plate to rest for 10 minutes. Resting is critical to keep the juices locked inside the meat and prevent dryness when slicing.
- Finish the Sauce: Place the pan back on the stovetop over medium heat. Add 1 tablespoon butter and the remaining sliced sage leaves. Let the sauce simmer and reduce for 3 minutes to thicken and enhance flavors.
- Serve: Slice the rested pork tenderloin and serve with the apple, onion, and sage sauce spooned over the top for a delicious and elegant dish.
Notes
- Patting the pork dry before searing is crucial for developing a good crust and locking in moisture.
- Resting the meat after roasting allows the juices to redistribute, resulting in tender, juicy pork.
- Using a mix of peeled and unpeeled apples adds color and texture to the dish.
- Fresh sage leaves add a wonderful aroma and complement the sweetness of the apples perfectly.
- If you have a meat thermometer, ensure the internal temperature reaches 145°F for safe and juicy pork.
Nutrition
- Serving Size: 1/4 of recipe (about 150g cooked pork with sauce)
- Calories: 350 kcal
- Sugar: 12 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
