Sage Pork Tenderloin with Brown Sugar Apples
Savory marinated pork tenderloin served with rich sautéed apple slices.
- 1 whole pork tenderloin, about 1 pound
- 2 medium New York Cortland or Empire apples cored and sliced in rounds 3/8 inch thick
- 2 tablespoon(s) olive oil
- 2 tablespoon(s) balsamic vinegar
- 2 tablespoon(s) chopped fresh sage
- 6 tablespoon(s) brown sugar
- 1 tablespoon(s) butter
- In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes. Heat oven to 450° F. (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 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 150° F. (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 2-3 minutes on each side until soft and golden.
- Serve sliced tenderloin with apples.