Sage Pork Tenderloin with Brown Sugar Apples
Sweet sautéed apple rings make a perfect partner with roasted or grilled pork tenderloin for an autumn meal. Round out this meal with steamed green beans and mashed potatoes.
1 whole pork tenderloin, about 1 pound
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh sage
2 medium apples, cored and sliced in rounds 3/8-inch thick
6 tablespoons brown sugar, firmly packed
1 tablespoon butter
- In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes.
- Preheat oven to 450°F (230°C). (Or prepare a medium hot fire in covered kettle-style grill.)
- Remove pork from marinade, season with salt and black pepper to taste and place in shallow roasting pan; roast for 15 to 20 minutes, until internal temperature (measured with a meat thermometer) reads 150°F / 65°C (if grilling, grill directly over medium-hot fire, turning to brown evenly, for 15 minutes). Let pork rest while sautéing apples.
- In a shallow bowl, dip apple slices into brown sugar, pressing to adhere sugar to apple surface.
- Melt butter in a large skillet over medium-high heat; cook apple slices for 2 to 3 minutes on each side until soft and golden.
- Serve sliced tenderloin with apples.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 350 calories Protein 24 grams Fat 14 grams Sodium 65 milligrams Cholesterol 80 milligrams Saturated Fat 4 grams Carbohydrates 32 grams Fiber 2 grams.
Recipe provided courtesy of National Pork Board.