- 1 pork tenderloin (about 1 pound)
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons fresh sage (chopped)
- 2 apples (medium, cored and sliced into rounds 3/8-inch thick)
- 6 tablespoons brown sugar
- 1 tablespoon butter
- In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes.
- Heat oven to 450 degrees F. (or prepare a medium hot fire in covered kettle-style grill). Remove pork from marinade, season with salt and black pepper to taste and place in shallow roasting pan; roast for 20-27 minutes, until internal temperature (measured with a meat thermometer) reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
- Let pork rest while sautéing apples: In a shallow bowl, dip apple slices into brown sugar, pressing to adhere sugar to apple surface. Melt butter in a large skillet over medium-high heat; cook apple slices for 2-3 minutes on each side until soft and golden. Serve sliced tenderloin with apples.