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
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Preheat oven to 450.
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For the pork, place sage leaves on tenderloin; tie with kitchen string.
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Heat oil in a saute pan over medium-high. Season tenderloin with 3/4 tsp salt and 3/4 tsp pepper.
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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.
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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.
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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.
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Serve tenderloin with sauce and top with diced apple.