Big Rock


January 18, 2017

Apple Sage Pork Tenderloin


1 pork tenderloin
Salt and pepper to taste

For the apple sage sauce:
2 apples, diced
1/2 onion, diced
1 tsp garlic, chopped
1 tbs oil
1 tbs ground sage
1/2 tsp allspice
2 tsp dried thyme
1 tsp paprika
2 cups Big Rock Rhine Stone Cowboy Kolsch Style Ale
Salt and pepper to taste


Preheat the oven to 400F. Season the pork tenderloin in salt and pepper. Place the pork tenderloin on a tin foil lined baking sheet and bake for 20-30 mins or until the pork reaches an internal temperature of 130F. Set aside for 5-10 mins before serving.

Meanwhile, combine the oil, apple, onion and garlic in a large skillet over medium heat. Saute until the onion is translucent. Add the spices and beer and simmer until the sauce is thickened and the apples are softened, about 10-15 mins.

Serve each serving of pork with 2-3 tbs of apple sage sauce.

Serves 2-4.

Recipe courtesy of Wine, Food & Friends.