Sage-Rubbed Pork Tenderloin with Fennel and Apples

Sage, apples and onions are a savory Fall complement to pork tenderloin.

Sage-rubbed pork tenderloin with fennel and apples

Makes 4 servings

1-1/2 lbs pork tenderloin
2 cloves garlic, crushed
3 tbsp chopped fresh sage
2 firm apples (e.g. Fuji or Gala)
1 bulb fennel
1/2 yellow onion

5 oz baby spinach
1/4 cup walnut pieces
1 tbsp red wine vinegar
1/2 tsp Dijon mustard

Olive oil, salt and pepper


  1. Heat oven to 425 degrees.
  2. Mix crushed garlic with 1 tbsp olive oil, 2 tbsp chopped sage (or 1/2 tsp dry) and salt and pepper to taste. Rub over pork tenderloin.
  3. Core apples and cut into thick slices. Core and thickly cut fennel bulb. Cut onion into slices. Toss all with olive oil, remaining sage and salt and pepper to taste.
  4. Spread fennel, apples and onion on a baking sheet. Nestle pork tenderloin into the center of this mixture. Roast until pork tenderloin reaches an internal temperature of 145 degrees, approximately 30 minutes.
  5. In a large bowl, whisk together red wine vinegar and Dijon mustard with 2 tbsp olive oil. Add baby spinach, walnut pieces and toss to coat with dressing.