It's common to combine pork with apples. In this easy recipe, we're doing just that, but amping up the apple taste with an apple cider reduction. Dried sage can be used, but try to find fresh sage leaves which will add more flavor to this dish.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Combine sage, salt, and pepper in a small bowl; rub on all sides of tenderloin. Brown the tenderloin in hot oil in a large skillet over medium heat, turning to brown all sides.

  • Transfer the pork to a shallow roasting pan. Add onion to the pan around the pork. Roast, uncovered, at 425 degrees F for 10 minutes. Stir in apples; roast for 10 to 15 minutes more or until the pork's internal temperature registers 155 degrees F on a thermometer and the 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 5 degrees F while it stands).

  • Bring apple cider to a boil in a small saucepan; simmer gently, uncovered, for 8 to 10 minutes or until reduced to 1/4 to 1/3 cup. Drizzle over the meat and apple mixture. If desired, garnish with additional sage sprigs.

Nutrition Facts

238.9 calories; protein 24.3g 49% DV; carbohydrates 22g 7% DV; exchange other carbs 1.5; dietary fiber 3g 12% DV; sugars 16.4g; fat 6.1g 9% DV; saturated fat 1.1g 5% DV; cholesterol 73.7mg 25% DV; vitamin a iu 83.4IU 2% DV; vitamin c 7.3mg 12% DV; folate 8.8mcg 2% DV; calcium 21.9mg 2% DV; iron 1.5mg 8% DV; magnesium 40.2mg 14% DV; potassium 655.4mg 18% DV; sodium 208.8mg 8% DV.