INGREDIENTS
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 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh sage
6 tablespoons brown sugar
1 tablespoon butter
DIRECTIONS
In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes. Heat oven to 450 degrees 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 degrees 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.
Makes 4 servings
Nutrition Facts
Calories 325 calories
Protein 24 grams
Fat 13 grams
Sodium 65 milligrams
Cholesterol 80 milligrams
Saturated Fat 4 grams
Carbohydrates 32 grams
Fiber 2 grams
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