Roasted Pork with Apples

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.