Pork Tenderloin with Double-Apple Sauce GUEST BLOG

Katie also made this for guests recently and raved about how good it was and that everyone took seconds! Pork Tenderloin with Double-Apple Sauce From the KEEPERS cookbook by Kathy Brennan and Caroline Campion

1 tablespoon vegetable oil

1 pork tenderloin (about 1 ¼ pounds), patted dry

Salt and pepper

2 tablespoons unsalted butter

1 large yellow onion, halved lengthwise and thinly sliced

2 firm sweet apples, such as Honeycrisp or Golden Delicious, peeled, cored and sliced

4 fresh sage leaves, cut into slivers or 1 heaping teaspoon rubbed dried sage

1 cup hard cider, such as WoodChuck Granny Smith, or regular apple cider

Preheat the oven to 400F, with a rack in the middle position. In a medium Dutch oven, heat the oil over medium-high heat. Season the pork with salt and pepper, add to the pot, and cook until golden brown all over, about 6 minutes total. Transfer the tenderloin to a plate and set aside.

Add the butter to the pot and heat it over medium heat. When the foam subsides, add the onions, apples and sage. Cook, stirring occasionally, until the onions and apples are softened and begin to caramelize bits from the bottom of the pot. Return the tenderloin and any accumulated juices to the pot, cover, and roast in the oven until almost cooked through, but still pink, about 10 minutes. Transfer the meat to a cutting board and let rest for 5 to 10 minutes.

Meanwhile, briskly simmer the liquid in the pot, stirring occasionally, until slightly thickened, about 3 minutes. Check the seasonings. Cut the pork into ¼-inch-thik slices and serve topped with the onions and apple sauce.