Pork Tenderloin with Apple Sage Butter Sauce

Ingredients

Serves : 4

• 1 Pork Tenderloin (about 500 g)
• 2 tbsp Olive Oil
• Salt & freshly ground Black Pepper
• 1 crisp Apple, peeled, cored & thinly sliced
• 2 tbsp Unsalted Butter
• 6 fresh Sage Leaves
• ½ cup Chicken Stock 
• 2 tbsp Double Cream (or Heavy Cream)
• 1 tsp Dijon Mustard (optional, for balance)
• 1 tsp Apple Cider Vinegar (optional, for brightness)
  

For Garnish (optional):

• 1 tsp Apple Cider Vinegar (optional, for brightness)
• A handful of Apple Matchsticks for freshness

Instructions

1. Preheat oven to 200 °C (400 °F).
2. Pat pork tenderloin dry and rub with olive oil, salt, and pepper.
3. Heat a skillet over medium-high and sear the pork on all sides until golden brown.
4. Transfer to the oven and roast for 8-10  minutes, or until internal temperature reaches 63 °C (145 °F).
5. Remove and rest under foil for at least 10 minutes.
6. For the Apple–sage butter sauce, melt butter over medium heat.
7. Add sage leaves and apple slices. Cook gently until apples soften and caramelise slightly, about 8–10 minutes.
8. Deglaze with chicken stock, scraping up any browned bits.
9. Stir in cream, Dijon mustard, and apple cider vinegar (if using). Simmer until sauce thickens slightly, 3–5 minutes. Adjust seasoning with salt and pepper.
10. Slice pork tenderloin into medallions.
11. Arrange apples on a platter, nestle pork slices on top, and spoon sauce over.
12. Garnish with crispy sage leaves and fresh apple matchsticks for brightness.
    
    

Recipe Inspiration here