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Prep Time: 12 Minutes Cook Time: 23 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I got this recipe from . The first time I made it with boneless chicken thighs and the second time with pork chops. Both times it was delicious. The sauce is a little thin to my liking so I might add less broth the next time. Maybe someone else will have a better suggestion. Ingredients:
4 slices smoked bacon |
1 1/2 lbs pork tenderloin |
1 teaspoon seasoning salt |
1/4 teaspoon pepper |
1 1/2 cups tart apples, slices |
6 fresh sage leaves (6 to 7) |
1 cup chicken broth |
2 tablespoons light brown sugar |
2 tablespoons red wine vinegar |
Directions:
1. Cut bacon into 1/4-inch pieces and place in large sauté pan. Cook on medium-high heat 1-2 minutes. Sprinkle pork tenderloin with seasoned salt and pepper. Wash hands and cutting board with hot soapy water.
2. Place pork in pan using tongs. Cover and cook 6-8 minutes, turning pork and stirring bacon occasionally, until browned. Cut apple slices into bite-sized pieces.
3. Remove stems from (rinsed) sage, chop, and then measure (1 tablespoon).
4. Stir in sage, apples, and remaining ingredients. Bring to a boil; reduce heat to medium. Simmer uncovered 12-15 minutes, turning and stirring occasionally, until sauce has reduced by half and internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Slice pork and serve with apple sage sauce.
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