Description
A flavorful roasted pork tenderloin recipe featuring juicy pork seared with aromatic Herbes de Provence and cooked alongside sweet apples, fresh sage, garlic, and onions. Finished in the oven to achieve a perfectly tender and moist texture with a deliciously rich sauce.
Ingredients
Scale
Pork and Seasoning
- 2 Pork Tenderloins (about 2 pounds total)
- 2 tbsp Herbes de Provence
- 2 tbsp olive oil
- 1 teaspoon sea salt
- Fresh cracked pepper (a few turns)
Fruit and Vegetables
- 6 apples (crisp red apples like gala, peeled on 4, with peel on 2)
- 1 yellow onion, cut in slivers
- 2 cloves garlic, sliced thinly
- Juice of one lemon
- 10 fresh sage leaves, cut into thin strips
Other
- 2 tablespoons butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for roasting the pork tenderloin.
- Season the Pork: Remove the pork tenderloins from packaging and pat dry with paper towels—this ensures a good sear. Coat thoroughly with Herbes de Provence, olive oil, sea salt, and freshly cracked pepper. You can marinate this overnight or proceed immediately to cooking.
- Prepare Vegetables and Fruits: Slice the yellow onion into thin slivers. Cut apples into quarters around the core, then slice into thin slivers. Peel 4 apples and leave 2 with skin for color. Slice and crush garlic cloves thinly with the flat side of a knife. Cut fresh sage leaves into thin strips.
- Sear the Pork: In an oven-safe pan or Dutch oven, heat 1 tbsp olive oil over medium heat. Place the two pork tenderloins side by side and sear for 3 minutes without moving to develop a golden crust. Flip and sear the other side for 3 minutes.
- Add Aromatics: Add onions, garlic, apples, half the sage, and lemon juice to the pan. Stir gently to mix ingredients with pork, allowing them to simmer and release juices for 3 minutes. This creates a flavorful sauce to complement the pork.
- Roast in Oven: Transfer the pan to the middle rack of the preheated oven. Roast uncovered for 15 minutes. The internal temperature should reach 145°F indicating safe cooking while keeping the pork juicy and slightly pink inside.
- Rest the Meat: Remove the pork from the pan and place on a plate to rest for 10 minutes. Resting allows meat fibers to relax and the juices to redistribute, preventing dryness.
- Finish the Sauce: Return the pan to the stove over medium heat. Add 1 tbsp butter and the remaining fresh sage. Let the sauce simmer and reduce for about 3 minutes until slightly thickened and aromatic.
- Serve: Slice rested pork tenderloin and serve alongside the apple and onion mixture with the sage-infused sauce spooned over the top.
Notes
- Patting the pork dry is essential to achieve a proper sear that locks in juices.
- Allowing the pork to rest after roasting is key for tender, juicy meat.
- Using a meat thermometer helps ensure optimal doneness—target 145°F when removed from oven.
- Leave some apple skins on for color and texture contrast in the final dish.
- Fresh sage adds a vibrant herbal note but can be adjusted based on preference.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg
