Sage Pork Tenderloin With Brown Sugar Apples

• 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

1. In shallow dish marinate the pork in olive oil, vinegar and sage for 30 minutes.
2. 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.
3. Let pork rest while sauteing 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.

pork tenderloin, olive oil, balsamic vinegar, sage, apples, brown sugar, butter

Taken from www.yummly.com/recipe/Sage-Pork-Tenderloin-with-Brown-Sugar-Apples-2249120 (may not work)