I created this recipe several years ago and continue to make it every fall. The first time I made it was during Trick-Or-Treat and the kids who came to the door were more spell-bound by the aroma from my house than the candy.
1 pork tenderloin
1 onion, sliced
1 apple, sliced.
2 sprigs rosemary, stemmed and chopped
2 sprigs sage, stemmed and chopped
1 cup apple cider
Salt and pepper to taste
Olive oil
Preheat oven to 350 degrees
Rub the tenderloin with salt, pepper and half of the chopped herbs
Sear in olive oil in a cast-iron skillet or sautee pan. Remove and place in an oven-safe dish.
Add more oil and onion to cast iron skillet, saute until caramelized.
Add apples and saute until softened.
Add remaining herbs and cider to deglaze, stir to remove bits on the bottom of the pan
Pour contents on top of pork loin.
Bake in the oven for about 15-20 minutes, until the desired temperature is reached. I cook to about 150 degrees for medium.
Allow resting 5 minutes or so before slicing.
Serve with apple and onion mixture.
Endurance Epicurean 