Pork Tenderloin with Apple-Sage Pan Sauce is the perfect dish to transition into fall, at least I think so. Apples and sage are the quintessential flavors of fall and fresh figs, jewel-like in appearance, are ending their season when the fresh cool air drifts in. This combo makes a sweet bite next to tender and savory pork tenderloin. When I first made a dish of figs and pork tenderloin there was something missing. A link between the figs and pork just wasn’t there. So, I reached for a jar of Sporuts Farmers Market Organic Gala Apple Juice to create a simple pan sauce and in a splash had a stunning meal with little effort.
Juice is not something I keep in the house often but when I was walking through Sprouts the other day and noticed this Organic Gala Apple Juice. Then the idea hit me that this could create a delicious sauce, plus the resident 7 year old would be beyond thrilled to have it for a treat.
A pan sauce is simply created by adding a liquid after searing meats, fish, or even vegetables to release all of that great caramelized goodness left on the bottom of the pan. Once that is accomplished, all you have to do is bring it to a simmer and let it reduce by half then finish off with some butter or fresh herbs. The possibilities are endless and can really elevate a meal with little effort. For this I used a blend of Sprouts Brand Organic Gala Apple Juice and chicken stock after I seared pork tenderloin medallions and cremini mushrooms, then added a bit of fresh sage and a splash of sherry vinegar for a truly delicious sauce that could even be used when cooking other cuts of pork or chicken.
Pork Tenderloin with Apple-Sage Pan Sauce
Savory pork tenderloin medalions seared to perfection with caramelized cremini mushrooms and irresistible earthy-sweet figs all bathed in a velvety gala apple juice and sage pan sauce is a quick meal that tastes like you’ve spent all day in the kitchen. Serve with roasted fall vegetables like butternut squash or brussels sprout for an astonishing fall meal.
Savory pork tenderloin medalions seared to perfection with caramelized cremini mushrooms and irresistible earthy-sweet figs all bathed in a velvety gala apple juice and sage pan sauce is a quick meal that tastes like you've spent all day in the kitchen.
- 1 1/2 pound pork tenderloin
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons canola or grapeseed oil
- 6 ounces cremini mushrooms, trimmed and quartered
- 1 1/2 cups Sprouts Brand Organic Gala Apple Juice
- 1 cup chicken stock
- 8 fresh sage leaves
- 1 tablespoon unsalted butter
- 1/2 teaspoon sherry vinegar
- 6 black mission figs, halved
- Slice the pork tenderloin into 1/2-inch medallions. Season with salt and pepper and allow to rest at room temperature for 15 minutes.
- Heat 1 tablespoon of oil in a large pan over medium-high heat. Sauté the mushrooms until browned and caramelized, about 5 minutes. Season with a pinch of salt and remove from the pan.
- Add remaining oil to the pan and sear the pork medallions for 3 minutes or until golden brown, then flip and cook for an additional 2 minutes or until an internal temperature reaches 145°F. Transfer to a plate and cover.
- Increase the heat to high and add apple juice, stock, and sage. While bringing to a boil, gently scrape the bottom of the pan with a wooden spoon. Once boiling, reduce heat to medium and simmer until reduced by half and has thickened, about 6 to 8 minutes. Taste and season with salt, if necessary. Remove the sage and stir in butter and vinegar. Add figs and cook for 1 minute more.
- Either plate the pork tenderloin medallions, mushrooms, and figs, and drizzle the sauce on top or gently toss the pork tenderloin in the sauce and serve alongside the mushrooms and figs.
by Meredith Steele
Disclaimer: This post is sponsored by Sprouts Farmers Market. All opinions are my own.