Roasted Pork with Apples

By JenHall

haven't tried this yet

Ingredients

• 1 teaspoon snipped fresh sage or 1/2 teaspoon dried sage, crushed
• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 1 pound pork tenderloin
• 1 tablespoon canola oil
• 1 medium red onion, cut into thin wedges
• 3 medium (1 pound) cooking apples (such as Granny Smith or Jonathan), cored and cut into 1/2-inch thick wedges
• 2/3 cup apple juice or apple cider
• Fresh sage sprigs (optional)

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

1. In a small bowl, combine the snipped sage, salt, and pepper; rub on all sides of tenderloin. In a large skillet brown tenderloin in hot oil over medium heat, turning to brown all sides.

2. Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425 degrees F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155 degrees F on instant read thermometer and juices run clear.

3. Transfer pork and apple mixture to serving platter; cover with foil. Let stand for 10 minutes before slicing (temperature of the meat will rise 5 degrees F while it stands).

4. In a small saucepan bring apple juice to a boil; simmer gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 to 1/3 cup. Drizzle over meat and apple mixture. If desired, garnish with additional sage sprigs.




Nutrition Facts (Roasted Pork with Apples) Servings Per Recipe 4,
cal. (kcal) 239,
Fat, total (g) 6,
chol. (mg) 74,
sat. fat (g) 1,
carb. (g) 22,
Monosaturated fat (g) 3,
Polyunsaturated fat (g) 1,
fiber (g) 3,
sugar (g) 16,
pro. (g) 24,
vit. A (IU) 97,
vit. C (mg) 7,
Thiamin (mg) 1,
Riboflavin (mg) 0,
Niacin (mg) 8,
Pyridoxine (Vit. B6) (mg) 1,
Folate (µg) 8,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 209,
Potassium (mg) 655,
calcium (mg) 20,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet