Sage-Rubbed Pork Tenderloin with Fennel and Apples
Sage, apples and onions are a savory Fall complement to pork tenderloin.
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
- Heat oven to 425 degrees.
- 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.
- 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.
- 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.
- 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.