Sage and Apple Pork Tenderloin
1 (1 1/2 to 2 lb) pork tenderloin
2 tbsp olive oil
ground black pepper
2 pkg (8 oz each) whole mushrooms, rinsed
1-2 sprigs fresh sage
1/2 yellow or Vidalia onion, roughly chopped
1 cup apple juice
Preheat oven to 425F
In a small roasting pan, arrange pork. Season with pepper and rub with 1 tbsp oil.
Arrange mushrooms around pork and drizzle with remaining 1 tbsp olive oil and toss.
Sprinkle with sage leaves and chopped onions. Roast uncovered for 15 minutes.
Add apple juice to pan, pouring over pork and mushrooms.
Cook an additional 10-15 minutes, until pork is done.
Serve with drizzle of juice from pan.
Pairs Well With
The original recipe came from a Lipton cook book and used onion soup mix, but I have modified the recipe to take advantage of some seasonal produce.