Pork Tenderloin with Apples & Sage

I don’t usually combine meat and fruit.

You will not find cherries or oranges or peaches or (heaven forbid) pineapple included in any of my pork or poultry or beef recipes.

The exception to that is lemon. I love lemon and capers with almost anything.

I will also, on rare occasions, pair a tart apple with pork.

I think I’ve done it twice before in my lifetime.

This makes 3. There is just something autumnal about apple and sage.

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Pork Tenderloin with Apples & Sage

Tart apple pairs well with pork for this easy skillet main course.

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 1 pork tenderloin, 12oz (360gr), sliced about 1″ (2cm) thick
  • 1 tbs olive oil
  • 2oz (60gr) bacon, chopped
  • 2 shallots, chopped
  • 1 small Granny Smith apple, peeled, chopped
  • 812 fresh sage leaves, chopped
  • 3/4 (6oz, 180ml) cup white wine
  • 1 tbs cornstarch dissolved in 1 tbs water


  • Heat oil in large nonstick skillet.
  • Add shallot, apple, bacon, sage leaves, and sauté 7 – 8 minutes.
  • Move to the sides of the pan.
  • Add pork to skillet and sauté 3 – 4 minutes per side, or until nicely browned.
  • Add wine, cover, and simmer 10 minutes.
  • Uncover, add cornstarch mixture and stir to thicken.
  • Remove pork to a small platter,
  • Top with sauce and serve.


Substitute a small onion for the shallots; chicken broth or apple juice will work in place of the wine.


  • Serving Size: 1/2 recipe
  • Calories: 526
  • Sugar: 7.8 g
  • Sodium: 290.5 mg
  • Fat: 23 g
  • Saturated Fat: 6.3 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 17.8 g
  • Fiber: 2.1 g
  • Protein: 40.1 g
  • Cholesterol: 130.3 mg

Keywords: pork tenderloin, sage, apples

As to the lemon… Pork Tenderloin with Lemon & Capers

Pork Tenderloin, Apples & Sage

The canal had no boat traffic on our last bike ride.

We didn’t see any on the ride, but one can also tell by the accumulation of leaves at the locks.

It’s been a strange fall – and why not? It was a weird summer.

The days have been warm and our drought conditions continue. Usually it’s cold and rainy now.

The leaves are falling, but aren’t really changing color on the trees. They’re just a pale green / gold color.

Still – we appreciate any beauty we find and this was a glorious day.

4 thoughts on “Pork Tenderloin with Apples & Sage”

  1. Thirty-eight this morning. It’s been in the mid-sixties in the afternoons, but it’s supposed to get cold again by the end of the week. The leaves are glorious! Thankfully, and this is the only time I’ll use that word in relation to trees, we don’t really have any to speak of on our property so don’t have to worry about raking, not that we would. Hubs has a zero turn that he can do a bag attachment on so all he’d have to do is ride it around and then dump them on the mulch pile at the back of the property.

    Did you see though, the pictures from space of the color changes? There’s several of the trees changing colors. It’s pretty fascinating!

    • I actually enjoy raking – on a nice day and a small amount lol But we don’t have a lot of trees in the ‘yard’ and we don’t do anything in the field.
      Just googled the pics – wow! Photo rabbit holes are my favorite lol

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