Roasted Pork Tenderloin with Apples & Sage
2 medium Pork tenderloin, trimmed of silver skin and fat
1 tbsp butter
1 tbsp olive oil
1 granny smith apple, peeled, cored and cut into 12 pieces
½ medium onion, sliced thinly
¼ cup apple cider or apple juice
1 tbsp cider vinegar
3 tbsps brandy or white wine
½ cup chicken broth
2 tbsps chopped fresh sage or 2 tsps dried leaves (not ground)
¼ cup whipping cream (you could substitute buttermilk for a low fat option)
Salt & pepper to taste
Basting Sauce: ½ cup chicken broth, ½ cup white wine, 1 tbsp fresh chopped sage, 1 clove garlic minced and 1 tbsp Dijon mustard. Mix all ingredients together and set aside.
Preheat oven to 425F
Heat oil and butter in a medium saucepan over medium high heat. Pat tenderloins dry then brown in the melted oil and butter until seared on all sides. Place tenderloins in a shallow baking dish and roast for 12-15 minutes basting with sauce.
Add apple and onion to the saucepan and sauté until apple starts to brown about 4-5 minutes. Add the cider, cider vinegar, and brandy (or wine) and bring to a boil, scraping pan bottom to loosen browned bits. Continue until reduced to a glaze about 2-3 minutes. Increase heat to high and add broth, sage and any accumulated pork juices from the tenderloins. Boil until sauce reaches the consistency of syrup. Add cream and boil until reduced by half.
To serve slice pork diagonally into ¼ – ½ inch slices and pour the sauce over top. Garnish with additional sage if desired.