Categories: Pork

Ingredients

• Sage leaves
• 1 1/4 lb pork tenderloin, trimmed
• 1 tbsp. olive oil
• 3/4 tsp kosher salt
• 3/4 tsp pepper
• 1 tbsp. unsalted butter
• 1 cup minced onions
• 1 tbsp. minced garlic
• 1 1/2 cups apple cider
• 1/2 cup chicken broth
• 1 sprig fresh sage
• 1 tbsp. cornstarch
• 1 tbsp. cider vinegar
• 1 tbsp. minced fresh sage
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 Pink Lady apple, diced, tossed with 1 tbsp. fresh lemon juice

Directions

1. Preheat oven to 450.

2. For the pork, place sage leaves on tenderloin; tie with kitchen string.

3. Heat oil in a saute pan over medium-high. Season tenderloin with 3/4 tsp salt and 3/4 tsp pepper.

4. Sear tenderloin in oil on all sides, 5-6 minutes; transfer to a baking sheet. Roast tenderloin until it registers 145, 15-20 minutes. Transfer tenderloin to a plate, tent with foil, and let rest 10 minutes; sliced into 12 pieces.

5. For the sauce, melt butter in same saute pan over medium heat. Add onions; cook until softened, about 5 minutes. Add garlic; cook until fragrant, 1 minute. Deglaze pan with cider and broth, scraping up any brown bits. Add sage sprig, bring sauce to a boil, then reduce by half, 5 minutes.

6. Whisk together cornstarch and vinegar, whisk into boiling sauce, and cook until thickened, 1 minute. Strain sauce through a sieve, discarding solids, then add minced sage and season sauce with 1/2 tsp salt and 1/2 tsp pepper. Whisk any residual juices from the tenderloin into the sauce.

7. Serve tenderloin with sauce and top with diced apple.

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