Serves 4
45 min
Roasted Pork with Apples
Recipe GLPRcbaf4ce1020af0
A Mediterranean-inspired main course featuring a tender pork tenderloin roasted alongside tart apples, caramelized red onions, and fresh sage. The pork is seasoned simply with sage, salt, and pepper, then pan-seared and finished in the oven with apple cider to create a light, naturally sweet glaze. This dish is naturally dairy-free, gluten-free, and comes together in under 45 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 teaspoon fresh sage, finely chopped, or 1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 pound pork tenderloin
1 tablespoon canola oil
1 medium red onion, cut into thin wedges
3 medium cooking apples (about 1 pound total), cored and cut into 1/2-inch thick wedges
2/3 cup apple cider
4 fresh sage sprigs for garnish
Directions
Preheat your oven to 400°F. Pat the pork tenderloin dry with paper towels.
In a small bowl, combine the chopped fresh sage (or crushed dried sage), salt, and coarsely ground pepper. Rub this mixture evenly all over the surface of the pork tenderloin.
Heat the canola oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, carefully place the seasoned pork tenderloin in the skillet and sear for 3-4 minutes on each side, until the exterior is golden brown. This should take about 8 minutes total.
Remove the pork from the skillet and set it aside on a clean plate. Do not wash the skillet—the browned bits add flavor.
In the same skillet, add the red onion wedges and cook over medium heat for about 3 minutes, stirring occasionally, until they begin to soften.
Add the apple wedges to the skillet and stir gently to combine with the onions. Cook for 2 minutes.
Pour the apple cider into the skillet, stirring to deglaze any browned bits from the bottom. Return the pork tenderloin to the center of the skillet, nestling it among the apples and onions.
Transfer the skillet to the preheated 400°F oven. Roast uncovered for 15-20 minutes, until the pork reaches an internal temperature of 145°F when measured with a meat thermometer at the thickest part.
Remove from the oven and let the pork rest for 5 minutes before slicing. Arrange the sliced pork on a serving platter and spoon the apples, onions, and pan juices over the top. Garnish with fresh sage sprigs and serve immediately.
