Roasted Apple and Sage Pork Tenderloin with Bourbon Pan Sauce

Ingredients

• 1.5 pounds pork tenderloin
• 2 medium Granny Smith apples, cored and sliced
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1 small shallot, finely chopped
• 1/2 cup bourbon
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh sage leaves, chopped
• Salt and black pepper to taste
• Fresh sage sprigs for garnish

Instructions

1. Preheat oven to 400°F (200°C). Season pork tenderloin generously with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side.
3. Remove pork from skillet and set aside. In the same skillet, add butter, garlic, shallot, and chopped sage; sauté until fragrant, about 1 minute.
4. Add apple slices and cook until slightly softened, about 4 minutes.
5. Return the pork tenderloin to the skillet, nestling it among the apples.
6. Transfer skillet to the oven and roast for 15-18 minutes, or until pork reaches an internal temperature of 145°F (63°C).
7. Remove pork from skillet and let rest on a cutting board.
8. Place skillet back on the stove over medium heat. Carefully add bourbon and chicken broth, scraping the browned bits from the bottom.
9. Simmer sauce until reduced by half and slightly thickened, about 5-7 minutes.
10. Slice pork tenderloin and serve topped with apples and bourbon pan sauce, garnished with fresh sage sprigs.