When I'm asked what my favorite foods are, my answer is always pig, mac-n-cheese and root beer. So, when I want something for dinner that is easy and makes me feel at home, I make this pork tenderloin. It's quick to come together and is always one of my crowd-pleasing main dishes. I love the apple and sage flavor together.
- 2 lb. pork tenderloin
- 3 cloves garlic, minced
- 4 Tablespoons olive oil
- ⅓ cup + 2 cups apple cider
- 15 leaves of fresh sage – washed, de-stemmed and torn
- ½ red delicious apple, sliced thinly
- Sea salt and freshly cracked pepper to taste
Whisk together the garlic, olive oil and ⅓ cup apple cider. Pour into a large sealable plastic bag. Season the pork on all sides with sea salt and a few twists of pepper. Add to the bag along with the sage and apple and shake until the pork is coated in the marinade. Refrigerate for 1-3 hours.
Preheat the oven to 375°.
Heat a large, deep ovenproof skillet on medium-high. Add the tenderloin (but not the marinade) and sear on all sides until nicely browned.
Pour the remaining marinade into the skillet plus the 2 cups of apple cider. Transfer to the oven and roast for 30-40 minutes until medium done (145°-150° on a meat thermometer).
Remove from the oven and let the pork rest on a cutting board loosely covered with foil for 5-8 minutes.
Slice about ½"-¾" thick and serve. Spoon the cider-sage juice over as desired.