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Ingredients
| fresh sage (chopped): 1 tsp |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| pork tenderloin: 1 lb |
| canola oil - for deep fat frying: 1 tsp |
| onions - red: 1 onion |
| whole apples: 3 |
| apple cider vinegar: 2/3 cup |
Roasted pork with apples
Credit: www.bhg.com
User rating:
-
Prep Time
15 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
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.
Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425¿¿F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155°F on instant read thermometer and juices run clear.
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°F while it stands).
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.