Sweet sautéed apple
rings make a perfect partner with roasted or grilled pork tenderloin
for an autumn meal. Round out this meal with steamed green beans
and mashed potatoes.
Sage Pork
Tenderloin with Brown Sugar Apples
- 1 whole pork tenderloin,
about 1 pound
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh sage
2 medium apples, cored and sliced in rounds 3/8-inch thick
6 tablespoons brown sugar
1 tablespoon butter
- 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 to 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 to 3 minutes
on each side until soft and golden.
- Serve sliced tenderloin
with apples.
Serves 4.
Wine suggestion: Serve
with a chilled Riesling or Gewurztraminer.
Nutrition Facts
Calories 350 calories
Protein 24 grams
Fat 14 grams
Sodium 65 milligrams
Cholesterol 80 milligrams
Saturated Fat 4 grams
Carbohydrates 32 grams
Fiber 2 grams
Recipe provided courtesy
of Pork: The Other White Meat.
