Served at the 2023 Farmers’ Table Wine Trail, G. Husmann Wine Company


1⁄2 tsp dried sage
2 pork tenderloin, trim fat and skin
1 tbsp olive oil
1⁄2 cup onion, thinly sliced
1 tart apple, peel, core, & slice thin
1⁄2 cup chicken stock
1⁄2 cup apple cider
2 tbsp calvados or 2 tbsp brandy
2 tsp Dijon mustard
1 pinch ground ginger
1⁄4 cup heavy cream


Heat oven to 400 degrees.
Rub sage, salt, and pepper into the tenderloins.
Heat oil in a skillet over high heat.
Sear tenderloins until browned.
Place seared tenderloins on a baking sheet and bake 10 minutes or until the temperature is 135°F.
Remove meat and let rest.
Add more oil to the skillet (if needed) and saute onions until soft.
Add the apples to the skillet and cook for an additional 2 minutes.
Add stock, cider, Calvados, mustard, and ginger – deglaze the skillet.
Simmer the liquid until it reduces by about half.
Stir in cream and simmer over high heat until the mixture coats the back of a spoon.
Serve sliced tenderloin with the sauce spooned over it.

Serve with G. Husmann Wine Company, Two Sisters.

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