This pork tenderloin dish pairs the natural sweetness of roasted apples with aromatic sage for a comforting, well-rounded flavor profile.
Roasting the pork and apples together allows the flavors to meld beautifully, while keeping the pork juicy and tender.
Simple to prepare and perfect for a weeknight or special occasion dinner.
Why You’ll Love This Recipe
- The pork tenderloin cooks quickly and stays moist when roasted at a high temperature for a short time.
- Apples release natural juices during roasting that baste the pork and create a lightly caramelized sauce in the pan.
- Fresh sage adds a fragrant herbal note that complements both the pork and the apples.
- Balancing savory, sweet, and herbal flavors makes the dish satisfying and nuanced.
Pork Tenderloin with Roasted Apples and Sage
A juicy pork tenderloin roasted with crisp seasonal apples and fragrant fresh sage, creating a balanced and warm flavor perfect for a comforting meal.
- Prep time
- 15 minutes
- Cook time
- 25 minutes
- Servings
- 4
- Yield
- 1 pork tenderloin with roasted apples serves 4
Ingredients
- 1 (1 to 1.5 lb / 450 to 680 g) pork tenderloin, trimmed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 medium apples (such as Granny Smith or Fuji), cored and sliced into 1/2-inch (1.3 cm) wedges
- 1 small onion, thinly sliced
- 2 tablespoons fresh sage leaves, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup (60 ml) chicken broth or apple cider
- 1 tablespoon unsalted butter
Instructions
- Preheat and prepare pork Preheat your oven to 425°F (220°C). Pat the pork tenderloin dry with paper towels. Rub with 1 tablespoon olive oil, salt, and pepper.
- Sear the pork tenderloin Heat a large oven-safe skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. Sear the pork tenderloin on all sides until golden brown, about 2 minutes per side.
- Prepare the apples and aromatics Add the sliced apples, onion, sage, and garlic to the skillet around the pork. Pour chicken broth or apple cider over the apples to deglaze the pan.
- Roast in the oven Transfer the skillet to the preheated oven and roast for 18 to 25 minutes, or until the internal temperature of the pork reaches 145°F (63°C) as measured with a meat thermometer.
- Rest and finish sauce Remove the skillet from the oven. Transfer the pork to a cutting board and tent loosely with foil. Stir the butter into the pan juices and apples to make a sauce. Let the pork rest for 5 to 10 minutes.
- Serve Slice the pork tenderloin and serve with the roasted apples, onions, and pan sauce.
Helpful Tips
- Use a meat thermometer to ensure the pork reaches a safe internal temperature of 145°F (63°C).
- Letting the meat rest after cooking helps retain juices and improves tenderness.
- Choose firm apples that hold shape during roasting, such as Granny Smith, Fuji, or Honeycrisp.
- Fresh sage works best for vibrant flavor, but dried sage can be substituted if necessary (use 1 teaspoon dried).
Storage and Make-Ahead
Store leftover pork and roasted apples in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over medium heat or in the oven to avoid drying out the pork.
Frequently Asked Questions
Can I use pork loin instead of pork tenderloin?
You can use pork loin, but it is thicker and may require longer cooking time. Use a meat thermometer to ensure it reaches 145°F (63°C).
What side dishes pair well with this recipe?
Roasted vegetables, mashed potatoes, or a simple green salad complement the flavors nicely.
Can I prepare this recipe ahead of time?
You can assemble the apples and aromatics ahead, but it’s best to cook the pork just before serving for optimal freshness and juiciness.
Leave a Reply