Roasted pork tenderloin with apples

Roasted Pork Tenderloin with apples is a comforting taste of fall in every fork full. The roast pork tenderloin is moist and juicy while the baked apples and sage complement the flavor of the meat to perfection. Roasted Pork tenderloin with apples and sage is easy enough to make on a Tuesday night for a hungry family, but fancy enough to serve on a Saturday evening with friends or special occasion. You will love this easy pork tenderloin recipe.

Roasted Pork Tenderloin

This is one of my regular rotation weeknight dishes. When we lived in France pork tenderloin or "filet mignon de porc" was seen as a rather high end, chic dish to serve. For a reason I do not understand, Pork tenderloin in the USA does not have the same allure, and as such, is surprisingly inexpensive to buy! Much cheaper, and tastier in my opinion, than pork chops and just as satisfying a steak. I love how easy it is to make , in 30 minutes you can have a restaurant worthy meal on the table. My husband loves when I serve this dish!

Apples and Sage with Roast Pork Tenderloin

Pork tenderloin pairs beautifully with with baked fruits. The sweetness of the fruit balances so well with the pork, especially if you add in some earthy Herbs de Provence and sage. The savory flavors are truly a taste of France.

I love the rich consistency of baked apples, with the earthy spice of sage. This is a delicious meal made with simple ingredients that doesn't require much cook time. You will see just how easy it is, cooking pork tenderloin.

Ingredients

• 2 Pork Tenderloins (weighing about 2 pounds in total)
• 2 tablespoon Herbes de Provence
• 2 tablespoon olive oil
• 1 teaspoon sea salt
• fresh cracked pepper (a few turns of the pepper mill)
• 6 apples (crisp red apples, such as gala apples hold up well when cooking)
• 1 yellow onion cut in slivers
• 2 cloves of garlic
• 10 sage leaves (fresh, cut into thin strips)
• Juice of one lemon
• 2 tablespoons of butter

Instructions

1. Preheat your oven to 425 degrees F.
2. First, let's season the pork tenderloin. This can be done the night before and left to marinate in the fridge if you wish, however I often do this immediately before cooking to be honest. Remove the pork tenderloins from the package (they often come 2 in a package usually) and pat dry with a paper towel. I always hear Julia Child's voice in my head when I pat the meat dry. It won't sear properly if you don't!
3. Set in a bowl and sprinkle with the Herbes de Provence, olive oil, salt and pepper. Make sure each filet is fully coated. Set aside.
4. Next, chop your onion. Slice in half and then in small slivers.
5. (Please make sure to secure your cutting board before you start cutting - you can do this with a damp paper towel or with jar gaskets like I do)
6. Slice your apples. I slice around the core making 4 wide slices, then I slice small slivers of apple slices.  I like to peel 4 of the apples and then leave 2 apples with the peel on for color. 
7. Slice the ends off each pice of garlic and then, using the flat side of your knife, press down with your palm to smush the garlic - the peel will come right off (Le Chef's tip - no fancy gadgets needed). Slice thinly.
8. In an oven safe pan (like a dutch oven) heat a tablespoon of olive oil over medium heat on the stove.
9. Place the 2 pork tenderloins side by side in the oil. Give it a quick sear 3 minutes (or until golden brown) and then flip over using a pair of kitchen tongs.
10. Add the onion slices, garlic, apples and half of the sliced fresh sage as well as the lemon juice. (if you don't have lemon juice use apple cider vinegar or white wine to deglaze the pan. I have also used ¼ cup of chicken broth which works wonderfully)
11. Allow to simmer for another 3 minutes. The juices from the apples will start to mix with the seared meat to make a very flavorful sauce. Stir a little to make sure that the meat is not stuck to the bottom of the pan. The browned bits is where all the flavors from the sauce come from!
12. Remove the pan from the burner and place in the middle rack of the hot oven, uncovered for 15 minutes.
13. The meat will still be pink inside - it will continue to cook as it rests. This is the key to juicy pork tenderloin. The seared outsides locks all the moisture inside. It is delicious! If you have a meat thermometer, the internal temperature should read 145 degrees right out of the oven.
14. Remove pan from the oven and extract the pork tenderloins and set on a plate to rest for 10 minutes. If you don't let the tenderloin rest, all the juices will run out of the meat when you cut it and you will be left with dry pork. Not good.
15. Place the dutch oven with the apple-onion mixture still in it back on the burner over medium high heat, bringing it back up to a simmer to make a quick pan sauce. Add in the butter and the other half of the sliced sage leaves. Allow to simmer and reduce for 3 minutes.
16. Turn off the heat as the meat rests.

Pan Sauce of Apples, Sage and Onions

How to serve the Roasted Pork Tenderloin with Apples and Sage

The roast pork and apples are great are on their own for a low carb meal, however my kids LOVE this dish served with mashed potatoes. The best mashed potato recipe ever is here (seriously - my husband has won cooking competitions with this recipe!).

Add a spoon full of mashed potatoes to the center of your dish. Slice the tenderloin in half inch thick slices and place pork over the mashed potatoes (about 3-4 slices per person).

Spoon the hot apples and sage sauce over the mashed potatoes, dividing evenly between the 4 plates.

Serve immediately. 

Variations

You can make many variations with Pork Tenderloin. Once you have the searing and oven roasting technique down, feel free to change out the ingredients:

• Butternut Squash: Replace the apples with cubed butternut squash for a delicious fall dish. Make sure to cook the squash fully while the meat is resting.
• Mustard and Potatoes: Spread 3 tablespoons of Dijon mustard over your pork tenderloin while marinating. Par boil chunks of potatoes until almost fully cooked (about 10-15 minutes) and replace the apples in the recipe with the potatoes. This is a German classic dish!
• Fresh Figs: Pork Tenderloin and Fresh figs go together beautifully! Replace the apples with the Fresh Figs, cut in half, and replace the sage with fresh thyme.

Wines that are delicious with Roasted Pork Tenderloin, Apples & Sage.

I love to serve Rosé wine with this dish. A crisp dry, Provençal Rosé such as Whispering Angel or Chateau de Berne goes beautifully. A Beaujolais, such as a Saint-Amour goes beautifully as well if you prefer red wine.

How to keep

Store the roasted pork tenderloin in an airtight container in the fridge for up to 3 days. I recommend reheating in a non-stick pan with a little butter to make the meat and apples moist and succulent again. Microwaving the pork tenderloin will dry it out.

Other Le Chef's Wife Recipes you will enjoy

Super Simple French Roast Chicken Recipe

Simple Rosemary Roast Rack of Lamb and Potatoes

La Poule au Pot - the easiest way to cook a whole chicken

Side Dish

Haricots Verts (French Green Beans)

Fresh Fig and Goat Cheese Salad with amazing honey dressing

Le Chef's Mashed Potatoes

Creamy Butternut squash Soup with Crispy Sage

FAQ

Did you make this recipe? Please leave a star rating and a comment on the recipe - I LOVE to hear from you!

Bon Appetit,

Le Chef's Wife

ABOUT LE CHEF'S WIFE

Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (5 and 2) and I have a full time job in hospitality in addition to this blog. I strongly believe that even busy people deserve to eat well at home.

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