Recipes
SAGE AND APPLE PORK TENDERLOIN
Sage and Apple Pork Tenderloin
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.
Post a Review
Add to Recipe Box
PrintINGREDIENTS
- 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
DIRECTIONS
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.
www.jennscookbook.com
RECIPE BACKSTORY
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.
RECIPE REVIEWS
Nov/19/2007 01:11 pm ksantsaver
I tried this dish last night, and it came out fabulous. I added some red potatoes to the roasting pan, and caramelized some apples to go with the tenderloin. It came out so moist and juicy. Thanks for the great recipe!
I tried this dish last night, and it came out fabulous. I added some red potatoes to the roasting pan, and caramelized some apples to go with the tenderloin. It came out so moist and juicy. Thanks for the great recipe!
MEDIA
TELL ME MORE
LATEST RECIPES
