Pork Tenderloin with Apples and Sage
Serves: 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
BEER PAIRING
Pair with a Bohemian Pilsner, like Pilsner Urquell®
The malty sweetness of Pilsner Urquell® is the perfect match for the mustard and herbs in this pork dish.
Beer and pork are essentials of Czech culture, so it’s no surprise that Pilsner Urquell matches so well with our Pork Tenderloin.
The tanginess of Dijon mustard contrasts the bready, caramelized, malty sweetness of this Bohemian Pilsner. And the savory, herbal nature of sage? It elevates the herbal and floral Saaz hop notes in the beer, making it a perfect Czech pairing.
INGREDIENTS
2 pork tenderloins (totaling 2 ½ to 3 pounds)
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons canola oil
4 shallots, quartered
3 Granny Smith or Gala apples, cored and thickly sliced
2 tablespoons apple cider vinegar
½ cup chicken stock
1 tablespoon fresh sage, chopped
1 tablespoon Dijon mustard
PREPARATION
STEP 1
Preheat oven to 450°F.
STEP 2
Season tenderloins with salt and pepper. Heat oil in a large oven-safe sauté pan over high heat. Sear tenderloins until browned, about 2 to 3 minutes a side. Transfer to a plate. Reduce heat to medium and add shallots, apples, and vinegar. Stir with a wooden spoon to release any cooked bits off the bottom of the pan. Once vinegar has reduced, add chicken stock and sage and bring to a boil. Spread mustard over the tenderloins and place tenderloins in the sauté pan.
STEP 3
Place the pan in the oven and roast for 15 to 20 minutes until the pork is cooked through and reaches an internal temperature of 145°F. Transfer to a cutting board, tent with foil, and allow the loin to rest for 5 minutes. Slice into ½-inch thick slices and serve with apples and shallots.
Notes: Serving suggestions – roasted butternut squash or acorn squash, mashed potatoes, roasted Brussels sprouts, or wild rice.
Ingredients
INGREDIENTS
2 pork tenderloins (totaling 2 ½ to 3 pounds)
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons canola oil
4 shallots, quartered
3 Granny Smith or Gala apples, cored and thickly sliced
2 tablespoons apple cider vinegar
½ cup chicken stock
1 tablespoon fresh sage, chopped
1 tablespoon Dijon mustard
Preparation
PREPARATION
STEP 1
Preheat oven to 450°F.
STEP 2
Season tenderloins with salt and pepper. Heat oil in a large oven-safe sauté pan over high heat. Sear tenderloins until browned, about 2 to 3 minutes a side. Transfer to a plate. Reduce heat to medium and add shallots, apples, and vinegar. Stir with a wooden spoon to release any cooked bits off the bottom of the pan. Once vinegar has reduced, add chicken stock and sage and bring to a boil. Spread mustard over the tenderloins and place tenderloins in the sauté pan.
STEP 3
Place the pan in the oven and roast for 15 to 20 minutes until the pork is cooked through and reaches an internal temperature of 145°F. Transfer to a cutting board, tent with foil, and allow the loin to rest for 5 minutes. Slice into ½-inch thick slices and serve with apples and shallots.
Notes: Serving suggestions – roasted butternut squash or acorn squash, mashed potatoes, roasted Brussels sprouts, or wild rice.
