Roasted Pork Tenderloin with Apples and Sage Recipe

I absolutely love sharing this Roasted Pork Tenderloin with Apples and Sage Recipe because it’s one of those dishes that feels elegant yet is surprisingly simple to make. When you combine the juicy, tender pork with the sweet-tart flavors of apples and the earthy aroma of sage, you get a dinner that’s truly comforting and flavorful. Trust me, once you try this, it’ll quickly become a go-to for weeknights or even special occasions.

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Ingredients You’ll Need

These ingredients work so well together—the pork tenderloin is lean and cooks quickly, the apples add sweetness and texture, and the sage offers a fresh, herbal punch. When picking apples, I always go for crisp varieties like Gala because they hold their shape nicely during cooking.

• Pork tenderloins: Look for fresh, firm ones about 1 pound each for even cooking.
• Herbes de Provence: This blend adds a lovely mix of herbs without overpowering the pork.
• Olive oil: Use good quality for searing and flavor.
• Sea salt: I prefer sea salt over table salt—it really brings out flavors.
• Fresh cracked pepper: Always grind fresh, it makes a savory difference.
• Apples (crisp red like Gala): Peel some for tenderness, leave some peeled for color and texture variation.
• Yellow onion: Adds mellow sweetness that complements the apples.
• Garlic cloves: Crushing them with your knife is such a simple trick—no special tools needed.
• Fresh sage leaves: Sliced thinly, they infuse the dish with their earthy aroma.
• Lemon juice: Adds a bright touch to balance the richness.
• Butter: For finishing the sauce to rich, silky perfection.

Variations

I love playing around with this Roasted Pork Tenderloin with Apples and Sage Recipe depending on the season or my mood. You can easily swap ingredients or adjust it to your dietary needs – the core flavors still shine through.

• Using different herbs: Sometimes I swap sage for rosemary or thyme for a slightly different herbal note, and it’s delicious every time.
• Apple variety swaps: Trying tart Granny Smiths or sweet Fuji apples can change the flavor balance, so feel free to experiment.
• Make it paleo or dairy-free: Just skip the butter at the end or substitute with coconut oil for a dairy-free finish.
• Spicy twist: Adding a pinch of red pepper flakes while searing gives it a subtle heat that my family unexpectedly loved.

How to Make Roasted Pork Tenderloin with Apples and Sage Recipe

Step 1: Season and Pat Your Pork Tenderloin Dry

Start by preheating your oven to 425°F (220°C). Then, take the pork tenderloins out of their packaging and be sure to pat them dry with paper towels. This is a game changer—dry meat sears so much better, leading to that beautiful crust and locking in juices. I swear Julia Child’s voice echoes in my kitchen reminding me to never skip this step! Once dry, toss the pork in a bowl with Herbes de Provence, olive oil, sea salt, and fresh cracked pepper, making sure each piece is evenly coated. You can do this up to a day ahead and let it marinate in the fridge, but I usually do it just before cooking.

Step 2: Prepare Your Apples, Onion, and Garlic

While the oven warms up, slice your yellow onion into thin slivers. For the apples, I like to peel four and leave two unpeeled—that way you get color contrast and some extra texture. Slice the apples into bite-sized slivers by cutting around the core. For the garlic, slice off the ends, then use the flat side of your knife to gently press down and ‘smush’ each clove. The peel slides right off, no fancy gadgets needed. Then slice the garlic thinly too.

Step 3: Sear the Tenderloins and Sauté the Aromatics

Heat a tablespoon of olive oil in a heavy oven-safe skillet or dutch oven over medium heat. Place the two pork tenderloins side by side in the pan. Let them sear undisturbed for about 3 minutes to develop a golden crust, then flip to the other side. It’s tempting to poke or press the meat, but resist! Keep those juices locked in. Now add in the onions, garlic, apples, half of your slivered sage, and the juice of one lemon. Stir gently to combine. Let everything simmer together for another 3 minutes – those apple juices will mingle with the pork’s pan juices and create the start of a beautiful sauce.

Step 4: Roast in the Oven to Finish Cooking

Transfer the skillet straight into your preheated oven on the middle rack. Roast uncovered for 15 minutes. Depending on the thickness of your tenderloins, the meat will still have a slight blush of pink, which is perfect! The internal temp should reach about 145°F – I highly recommend using a meat thermometer because it takes the guesswork out and guarantees perfection. This is the key to juicy pork tenderloin—don’t overcook it!

Step 5: Rest the Meat and Finish the Sauce

Remove the pan from the oven carefully and transfer the pork to a cutting board or plate. Let it rest for at least 10 minutes. I can’t stress this enough—if you cut into it too soon, all those lovely juices will run out and leave dry meat. While the meat rests, place the skillet back on medium heat. Add the remaining tablespoon of butter and the rest of the sage slices. Let it simmer and reduce for about 3 minutes, creating a silky, flavorful sauce to serve over the pork.

How to Serve Roasted Pork Tenderloin with Apples and Sage Recipe

Garnishes

I usually sprinkle a few whole fresh sage leaves on top just before serving—they add a lovely fresh aroma and make the dish look beautiful. A little extra cracked black pepper or a tiny drizzle of high-quality olive oil can also elevate the flavors right on the plate.

Side Dishes

This pork pairs perfectly with creamy mashed potatoes or roasted root vegetables. Sometimes I whip up some garlicky green beans or a simple wild rice pilaf to balance the sweetness of the apples and keep the meal cozy and comforting.

Creative Ways to Present

For dinner parties, I like slicing the pork medallions and arranging them fanned out on a long serving platter, topped with the cooked apples and sage sauce spooned over. Adding some caramelized shallots or toasted walnuts on the side adds a gourmet touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover pork and apples in an airtight container in the fridge. It keeps well for 3-4 days. When I pack it away, I usually save some of the pan sauce separately to pour over when reheating to keep things moist and flavorful.

Freezing

This recipe freezes beautifully. I slice the cooked tenderloin before freezing along with the apples and sauce in a freezer-safe container. When you’re ready to enjoy it again, it thaws quickly in the fridge overnight and reheats nicely.

Reheating

The best way I’ve found is to reheat gently in a skillet over medium-low heat with a splash of water or reserved pan sauce. This prevents drying out and brings back that lovely juiciness and fresh apple flavor like it’s just cooked.

FAQs

Final Thoughts

This Roasted Pork Tenderloin with Apples and Sage Recipe has become a beloved staple in my kitchen because it’s the perfect blend of sweet and savory, easy enough for weeknights but special enough for company. I know you’re going to enjoy it as much as my family does—give it a try and let those cozy flavors fill your home!

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