Cider Sage Pork Tenderloin

**By Chadwick Boyd**
PHOTO BY BROOKE SLEZAK

When It's Cider Season, Make This Juicy Pork Tenderloin

When I want something for dinner that is easy and makes me feel at home, I make this pork tenderloin. It comes together quickly, and apple and sage are such natural complements.

Chadwick’s Checklist

What you need to know before you cook.

Pork will need to marinate in the fridge for 1-3 hours.

SERVING SIZE: 4-6 PREP TIME: 10 mins TOTAL TIME: 1 hr 50 mins

Ingredients

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

Directions

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.