SAGE PORK WITH ROASTED APPLE AND ONION TRAY
This Sage Pork With Roasted Apple And Onion Tray is a cosy and satisfying dish that brings together sweet, savoury and herbaceous notes in a beautifully balanced plate. Lean pork tenderloin is sliced and pan-seared until golden, then cooked with fresh apple slices and tender onion wedges, all seasoned with aromatic sage and cracked black pepper. The result is a flavourful meal that feels indulgent yet supports a wholesome and high-protein lifestyle. This delight is naturally low in carbohydrates and gluten-free. The combination of fruit and savoury meat makes it ideal for autumn, but its simplicity works all year round. The Sage Pork With Roasted Apple And Onion Tray is made in one pan with a handful of ingredients, which makes it easy and comforting. Serve it as it is or pair it with a side of quinoa, green salad or steamed greens for a complete and nourishing meal.
RECIPE CATEGORY
Dinner
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Pan-Fry, Sauté, One-Pot Wonders
OCCASION/HOLIDAY
Fall, Winter, Thanksgiving, Father’s Day
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Low Fat, Wheat/Gluten-Free, Quick & Easy
DISH TYPE
Main Course
INGREDIENTS
There are the following ingredients for Sage Pork With Roasted Apple And Onion Tray:
- 100 grams | 3.53 ounces | pork tenderloin, sliced
- 75 grams | 2.65 ounces | ½ small apple, sliced
- 30 grams | 1.06 ounces | ¼ cup onion wedges
- 5 millilitres | 0.17 fluid ounces | 1 teaspoon olive oil
- 1 gram | 0.04 ounces | ½ teaspoon sage
- 1 gram | 0.04 ounces | dash of black pepper
- 1 gram | 0.04 ounces | a pinch of salt (optional)
- 1 gram | 0.04 ounces | a pinch of cinnamon (optional)
FULL NUTRITIONAL INFORMATION
- Calories: 239.4 kilocalories
- Fat: 8.3 grams
- Saturated Fat: 1.9 grams
- Carbohydrates: 14.5 grams
- Sugars: 8.8 grams
- Sodium: 50.3 milligrams
- Fibre: 3.0 grams
- Protein: 26.8 grams
- Calcium: 37.4 milligrams
- Iron: 1.6 milligrams
- Potassium: 508.1 milligrams
PREPARATION
These steps are followed for the preparation of Sage Pork With Roasted Apple And Onion Tray:
- Prepare The Ingredients: Slice the pork tenderloin into thin medallions. Core and slice the apple and cut the onion into wedges.
- Season The Pork: Sprinkle the pork slices with dried sage and a dash of black pepper on both sides. Add salt if using.
- Sear The Pork: Heat olive oil in a non-stick skillet over medium heat. Add the pork slices and sear for 4 to 5 minutes per side until lightly browned and cooked through. Remove and set aside.
- Sauté Apples And Onions: In the same pan, add onion wedges and apple slices. Sauté for 4 to 5 minutes until softened and lightly caramelised.
- Combine And Finish: Return the pork to the pan. Stir everything together and cook for an additional minute to blend the flavours.
- Optional Garnishing: Sprinkle with a pinch of cinnamon or fresh herbs for a fragrant finish.
- Serve Warm: Plate the pork with the sautéed apples and onions. Serve alone or with a grain or vegetable of choice.
PREPARATION TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Sage Pork With Roasted Apple And Onion Tray:
- Thin Pork Slices: Cutting pork into thin medallions ensures quick and even cooking for a tender result.
- Use Firm Apples: Choose crisp apple varieties like Gala or Braeburn that hold their shape during cooking.
- Pan Control: Don’t overcrowd the pan because this helps to brown the pork and caramelise the onions properly.
- Timing Matters: Cook onions first for a deeper flavour or add them with the apples for quicker preparation.
- Deglaze Option: Add a splash of apple cider vinegar or chicken broth to deglaze the pan for extra flavour.
VARIATIONS
- Add Greens: Toss in spinach or kale during the final minute for a nutrient boost.
- Make It Creamy: Add a tablespoon of light cream or coconut milk for a creamy finish.
- Sweeten Gently: Add a drizzle of maple syrup or honey for a sweeter contrast to the sage and pork.
- Herb Substitutes: Use rosemary or thyme if sage isn’t available.
- Boost Fibre: Add a side of roasted root vegetables or lentils to increase fibre content.
PREPPING AND STORAGE
- Refrigeration: Store cooled leftovers in an airtight container for up to 3 days in the refrigerator.
- Freezing Instructions: Freeze pork and vegetables in a portioned container for up to 2 months. Thaw overnight before reheating.
- Reheating Tips: Reheat in a skillet over medium-low heat or microwave gently to preserve texture. Add a splash of broth or water if needed.
