This dish 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.
- 2 Pork Tenderloins (weighing about 2 pounds in total)
- 2 tbsp Herbes de Provence
- 2 tbsp 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
- 1 tbsp butter
- Preheat your oven to 425 F.
- 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) 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!
- 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.
- Next, chop your onion. Slice in half and then in small slivers.
- Slice your apples. Out of laziness I slice around the core making 4 wide slices, then I slice into small slivers. I like to peel 4 of the apples and then leave 2 apples with the peel on for color.
- 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.
- How to cook Roast Pork Tenderloin
- In an oven safe pan (like a dutch oven) heat a tbsp of olive oil over medium heat on the stove.
- Place the 2 pork tenderloins side by side in the oil. Allow to sear for 3 minutes and then flip over using a pair of kitchen tongs.
- Add the onions, garlic, apples and half of the sliced fresh sage as well as the lemon juice.
- 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.
- Remove the pan from the burner and place in the middle rack of the oven, uncovered for 15 minutes.
- 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 it should read 145 degrees right out of the oven.
- Remove pan from the oven and extract the pork tenderloin and set on a plate to rest for 10 minutes.
- Place the dutch oven back on the burner over medium heat, bringing it back up to a simmer. Add in 1 tbsp of butter and the other half of the sliced sage leaves. Allow to simmer and thicken for 3 minutes.
- Turn off the heat as the meat rests.
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 pork tenderloin in half inch thick slices and lay over the mashed potatoes (about 4-5 slices per person).
Spoon the hot apples and sage sauce over the mashed potatoes, dividing evenly between the 4 plates.
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.
Keywords: roasted pork tenderloin, apples, sage, fall recipes, pork tenderloin