Roasted Pork with Apples

Ingredients:

• 1 tsp chopped fresh sage or 1/2 teaspoon dried and crushed
• 1/4 tsp salt
• 1/4 tsp coarsely ground pepper
• 1 (1 lb) pork tenderloin
• 1 tbsp light olive oil
• 1 medium red onion — cut into thin wedges 

Directions:

Combine sage, salt, and pepper in a small bowl. Rub on all sides of tenderloin.

Brown tenderloin in oil in a large skillet over medium heat. Turn so it will brown all sides.

Transfer pork to a shallow roasting pan. Add onion to the pan around the pork.

Roast, uncovered, at 425°F for 10 minutes.

Stir in apples. Roast for 10-15 minutes more or until the pork’s internal temperature registers 155°F on a thermometer and juices run clear. 

Transfer the pork and apple mixture to a serving platter. Cover with foil. Let stand for 10 minutes before slicing (the temperature of the meat will rise somewhat while it stands). 

Bring apple cider to a boil in a small saucepan. Simmer gently, uncovered, for 8-10 minutes or until reduced to ¼ – ⅓ cup. Drizzle over the meat and apple mixture. If desired, garnish with additional sage sprigs. 

Just 239 calories per serving.

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