Roasted pork tenderloin with apples and sage

Method17 steps

1. 1

   Step 1: Preheat the oven to 425°F / 220°C.

2. 2

   Step 2: Remove both tenderloins from their packaging and pat dry.

   Uses 2 pork tenderloins, about 2 lb total

3. 3

   Step 3: Coat with the Herbes de Provence (2 tbsp), 1 tablespoon olive oil, sea salt (1 tsp) and cracked pepper. Cook immediately, or marinate covered in the refrigerator overnight if desired.

   Uses Patted-dry tenderloins · 2 tbsp Herbes de Provence · 2 tbsp olive oil, divided · 1 tsp sea salt · Freshly cracked black pepper, a few turns of the mill

4. 4

   Step 4: Halve the yellow onion (1) and cut into thin slivers.

   Uses 1 yellow onion, cut into slivers

5. 5

   Step 5: Core and thinly slice the apples (6). Peel four of them and optionally leave two unpeeled for colour.

   Uses 6 crisp red apples, such as Gala

6. 6

   Step 6: Peel the garlic (2 cloves) cloves and slice thinly.

   Uses 2 cloves garlic, thinly sliced

7. 7

   Step 7: Have an oven-safe pan ready for roasting the pork with the apples.

8. 8

   Step 8: Heat the remaining 1 tablespoon olive oil in the pan over medium heat.

   Uses 2 tbsp olive oil, divided

9. 9

   Step 9: Place both seasoned tenderloins side by side in the hot pan. Sear for 3 minutes, then turn them over.

   Turn the tenderloins after 3 minutes · 3 minUses Seasoned tenderloins · Heated pan oil

10. 10

    Step 10: Add the prepared onion, garlic and apples, half of the sage strips (from 5 leaves), and the juice of the lemon.

    Uses Turned seared tenderloins · Prepared onion slivers · Prepared apple slices · Prepared garlic slices · Strips from 5 sage leaves · Juice of 1 lemon

11. 11

    Step 11: Simmer for another 3 minutes, stirring gently to release any sticking meat and combine the apple juices with the pan juices.

    Simmer apples with pork · 3 minUses Pork, apples, onion, garlic and lemon juice

12. 12

    Step 12: Transfer the uncovered pan to the middle rack of the hot oven and roast for about 15 minutes.

    Roast pork · 15 minUses Pork and apples in oven-safe pan

13. 13

    Step 13: Check each tenderloin with a thermometer: its centre should reach 145°F / 63°C before leaving the oven. Continue cooking if necessary; the time is a guide and the centre may remain slightly pink.

    Uses Roasted tenderloins

14. 14

    Step 14: Lift the cooked tenderloins onto a plate and rest for 10 minutes.

    Rest pork · 10 minUses Pork cooked to 145°F

15. 15

    Step 15: While the pork rests, return the pan of apples and juices to medium heat. Add the 2 tablespoons butter and remaining sage strips (from 5 leaves), then simmer and reduce for about 3 minutes.

    Reduce the apple and sage sauce · 3 minUses Roasted apples and pan juices · 2 tbsp butter for the sauce · Remaining strips from 5 sage leaves

16. 16

    Step 16: Turn off the heat and let the pork finish its full 10-minute rest.

    Uses Resting cooked pork · Reduced apple and sage sauce

17. 17

    Step 17: Slice the rested pork about 1/2 inch thick and divide among four plates. If using prepared mashed potatoes, spoon them onto the plates first and place the pork over them. Divide the hot apples and sage sauce among the plates and serve immediately.

    Uses Fully rested pork and finished apple-sage sauce · Prepared mashed potatoes, optional, for serving