Roasted Double Pork Tenderloin w/ Fresh Sage Rub & Apple Pan Sauce | Food Stuff
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Cooking tools:
- Instant-read thermometer
- Butcher's twine
- Oven
- Skillet
- Roasting pan
- Serving platter
- Aluminum foil
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Stove
Ingredients
- 1 large Granny Smith or Pippin apple, peeled, cored and cut into thin slices
- 1/2 cup apple cider
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chicken stock or low-sodium canned chicken broth
- pinch of cinnamon
- 1 Tablespoon chopped fresh sage, divided
- 1/4 cup heavy whipping cream
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil
- 2 pork tenderloins (2 to 3 pounds)
- salt
- freshly ground black pepper
- 2 Tablespoons chopped shallots
- 2 Tablespoons unsalted butter
- 1/4 cup white wine
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