SAGE PORK TENDERLOIN
WITH BROWN SUGAR APPLES

INGREDIENTS

1 whole pork tenderloin, about 1 pound
2 medium New York Cortland or Empire apples,
cored and sliced in rounds 3/8-inch thick
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons chopped fresh sage
6 tablespoons brown sugar
1 tablespoon butter

DIRECTIONS

In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes. Heat oven to 450 degrees F. (or prepare a medium hot fire in covered kettle-style grill).

Remove pork from marinade, season with salt and black pepper to taste and place in shallow roasting pan; roast for 15-20 minutes, until internal temperature (measured with a meat thermometer) reads 150 degrees F. (if grilling, grill directly over medium-hot fire, turning to brown evenly, for 15 minutes).

Let pork rest while sautéing apples: In a shallow bowl, dip apple slices into brown sugar, pressing to adhere sugar to apple surface. Melt butter in a large skillet over medium-high heat; cook apple slices for 2-3 minutes on each side until soft and golden.

Serve sliced tenderloin with apples.

Makes 4 servings