Makes 6 servings
1 tablespoon olive oil
1 pork loin, about 2 pounds, cut in half lengthwise
Salt and pepper
2 tablespoons unsalted butter
1 large onion, halved lengthwise and thinly sliced
2 firm, sweet apples, such as Honeycrisp or Golden Delicious, cored and sliced
4 to 8 fresh sage leaves, cut into slivers (or 1 heaping teaspoon dried sage)
1 cup apple cider
1. Preheat oven to 400 degrees F, with a rack in the middle position. In a medium Dutch oven, heat the oil over medium-high heat. Season the pork with salt and pepper, add to the pot, and cook until golden brown all over, about 6 minutes total. Transfer the pork to a plate and set aside.
2. Add the butter to the pot and heat it over medium heat. When the foam subsides, add the onions, apples and sage. Cook, stirring occasionally, until the onions and apples are softened and begin to caramelize, about 8 minutes. Add the cider and bring to a simmer, scraping up any caramelized bits from the bottom of the pot.
3. Return the tenderloin and any accumulated juices to the pot, cover and roast in the oven until almost cooked through, but still pink, about 10 minutes. Transfer the meat to a cutting board and let rest for 5 to 10 minutes.
4. Meanwhile, briskly simmer the liquid in the pot, stirring occasionally, until slightly thickened, about 3 minutes. Check the seasonings and cut the pork into 1/4-inch slices. Spoon the onions and apples onto a platter and arrange the pork slices on top.
Nutritional note: low in sodium, very high in B6, selenium, high in thiamin.
Per serving: 361 calories, 31 grams protein, 12 grams carbohydrates, 9 grams sugar, 20 grams fat, 96 milligrams cholesterol, 166 milligrams sodium, 2 grams dietary fiber.