Pork Tenderloin With Cranberry Apple Relish
|Pork tenderloin||1 Pound|
|Black pepper||1⁄4 Teaspoon|
|Ground sage||1⁄4 Teaspoon|
|Yellow onion||1 Small, finely chopped|
|Dry red wine/Chicken stock / low-sodium chicken broth||1⁄4 Cup (4 tbs)|
|Unsalted butter||1 Teaspoon|
|Cranberry apple relish/Canned cranberry applesauce||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
1 Preheat the oven to 425° F.
Sprinkle both sides of the pork with 1/8 teaspoon each of the salt and pepper and the sage.
Place the pork in an 11"x7"x 2" baking pan, tucking the narrow end under so that the meat is an even thickness.
Add the onion and wine to the pan.
2 Roast for 2 5 minutes or until a meat thermometer registers 165° F and the juices run clear when the meat is pricked with a fork.
Place the meat on a cutting board and let stand for 10 minutes.
3 Meanwhile, add the butter to the baking pan and let it melt.
Stir in the remaining 1/8 teaspoon each of salt and pepper, the relish, and lemon juice, scraping up any browned bits from the pan.
Slice the pork thinly against the grain, holding the knife at a slight angle; stir any pork juices from the cutting board into the fruit mixture.
Arrange the meat on a platter and serve the sauce on the side.
Accompany with Creamy Mashed Potatoes and Escarole Sauteed with Garlic