Nutrition Facts
Nutrition facts per serving:
- Servings Per Recipe 4 servings (3 ounces cooked meat and 3/4 cup apple mixture)
- Calories 239
- Total Fat (g) 6
- Saturated Fat (g) 1
- Monounsaturated Fat (g) 3
- Polyunsaturated Fat (g) 1
- Cholesterol (mg) 74
- Sodium (mg) 209
- Carbohydrate (g) 22
- Total Sugar (g) 16
- Fiber (g) 3
- Protein (g) 24
- Vitamin C (DV%) 12
- Calcium (DV%) 2
- Iron (DV%) 8
Roasted Pork with Apples
Roast: 20 minutes
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 tablespoons 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)
Directions
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.
Transfer pork to a shallow roasting pan. Add onion to pan around pork. Roast, uncovered, at 425¿¿F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until pork internal temperature registers 155°F on instant read thermometer and juices run clear.
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°F while it stands).
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.






