Sage-Crusted Pork Tenderloin

Fall is the perfect time to experiment with different pork recipes and I knew this one would be fantastic since the tenderloin was simply coated with Dijon mustard before being rolled in fresh breadcrumbs seasoned with rubbed sage.  The breaded pork tenderloin was browned in a little oil in my cast iron skillet before going into the oven to finish cooking for 20 minutes.  Once done and rested for 5 minutes it was sliced into medallions and served with an apple-thyme compote. 

Our side dish was Mashed Root Vegetables which was a combination of russet potato, parsnip, and sweet potato cooked together until done.  They were then mashed with buttermilk, freshly ground pepper to taste and garnished with fresh chives.

This was a perfect combination of tastes and flavors for a fall dinner.

Sage-Crusted Pork Tenderloin with Apple-Thyme Compote
Makes 2 servings

3/4 cup fresh breadcrumbs
1 tablespoon minced fresh sage (or 2 teaspoons dried rubbed sage)
1 pound pork tenderloin, trimmed, halved crosswise, seasoned with salt and black papper
1 tablespoon Dijon mustard
2 tablespoons olive oil
1/4 cup sliced shallots (about 2)
1 tablespoon unsalted butter
1 teaspoon olive oil
1 cup sweet-tart apple (such as SweeTango or Pink Lady), cored, thinly sliced
1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried thyme leaves)
1/4 cup brandy or dry white wine
1/4 cup apple juice concentrate, thawed
1/4 cup low-sodium chicken broth
1 teaspoon unsalted butter, softened
1 teaspoon all-purpose flour

Preheat oven to 425 degrees.

For the tenderloin, combine bread crumbs and sage on a small baking sheet.  Brush tenderloin with Dijon and roll in crumbs to coat.  Transfer tenderloin to a rack; let stand 15 minutes.

Heat 2 tablespoons oil in a large ovenproof nonstick skillet over medium-high. Add pork; saute until crumbs are brown and crisp, 5 minutes.  Flip pork, transfer skillet to the oven and roast until an instant-read thermometer registers 150-155, 15-20 minutes.  Remove tenderloin from oven and let rest 5 minutes; slice into medallions.

 For the sauce, saute shallots in one tablespoon butter and 1 teaspoon oil in another nonstick skillet over medium heat until soft, about 5 minutes.  Add apple and thyme, saute 3 minutes.  Deglaze skillet with brandy or wine; simmer until liquid nearly evaporates.  Stir in juice concentrate and broth.  Bring mixture to a boil.

Blend one teaspoon butter and flour together in a bowl, whisk into boiling sauce, and simmer until thick; season with salt and pepper.

Adapted from Cuisine Tonight for Two

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