Apple & Sage Pork Tenderloin- What's For Dinner Challenge

Apple & Sage Pork Tenderloin

Tender pork, sweet apples, and earthy sage come together in this comforting harvest-inspired dinner. The combination of savoury herbs and lightly caramelized fruit gives the dish plenty of autumn flavour without making it feel overly heavy.

Servings: 4

Ingredients

1 pork tenderloin, approximately 1½ lb (680 g)
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
1 teaspoon dried sage or 1 tablespoon chopped fresh sage
½ teaspoon dried thyme

2 apples, cored and sliced
1 small onion, thinly sliced
2 cloves garlic, minced
½ cup low-sodium chicken broth
1 tablespoon Dijon mustard
1 tablespoon maple syrup or honey
1 teaspoon apple cider vinegar
1 tablespoon butter

Method

1. Pat the pork tenderloin dry and season it with salt, pepper, sage, and thyme.

2. Heat the olive oil in a large oven-safe skillet over medium-high heat.

3. Add the pork and sear it for approximately 2–3 minutes per side, until browned. Transfer it to a plate and set aside.

4. Reduce the heat to medium.

5. Add the sliced apples and onion to the skillet and cook for approximately 4–5 minutes, until they begin to soften.

6. Add the garlic and cook for another 30 seconds, until fragrant.

7. Stir together the chicken broth, Dijon mustard, maple syrup or honey, and apple cider vinegar.

8. Pour the mixture into the skillet, scraping up any browned pieces from the bottom.

9. Return the pork tenderloin to the skillet, nestling it among the apples and onion.

10. Cover and cook over medium-low heat for approximately 12–18 minutes, or until the pork reaches an internal temperature of 145°F (63°C).

11. Remove the pork from the skillet and let it rest for 5–10 minutes before slicing.

12. Stir the butter into the apple mixture and spoon it over the sliced pork.

Why We Love This Recipe

This dinner captures so many familiar harvest flavours in one easy dish. The apples add gentle sweetness, while sage and Dijon keep everything savoury and balanced.

Notes

Apple Choice: Firm varieties such as Honeycrisp, Gala, Pink Lady, or Granny Smith hold their shape well during cooking.

Make It Your Own: Add a handful of dried cranberries or toasted walnuts before serving.

Serve With: Mashed potatoes, roasted root vegetables, wild rice, or a simple green salad.

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