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© Meredith Corporation. All rights reserved. Used with permission.
(12 ounces cooked)
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 425ºF 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.