Roasted Pork Tenderloin with Apple and Bacon Compote - Recipes with Wine Pairings

Ingredients

• 24 fresh sage leaves
• Two 1-pound pork tenderloins
• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 cup plus 2 tablespoons canola oil
• 4 thick slices applewood-smoked bacon (about 4 ounces), cut into 1/4-inch slices
• 2 garlic cloves, thinly sliced
• 1 small white onion (about 8 ounces), peeled, halved and cut into 1/4-inch slices
• 4 tart, green apples (about 2 pounds), cored and cut into 1/2-inch cubes
• 1 teaspoon fresh thyme leaves
• 1/2 cup unfiltered apple cider