HASSELBACK APPLE PORK TENDERLOIN
RECIPE TYPE
Pork, Holiday
SERVES
3 to 4
Prep Time: 15 min
Cook Time: 35 min
Ingredients
1 large local cooking apple such as Honeycrisp, Courtland or Braeburn, peeled and quartered
1/2 small red onion
1 pkg (20g) fresh Longo’s Organic Sage (approx.)
1 boneless pork tenderloin (500 to 600g)
1/2 tsp each salt and pepper
2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil, divided
1 tbsp Longo’s Maple Syrup
2 tsp Longo’s Apple Cider Vinegar
Directions
Thinly slice apple quarters. Cut onion into 3 wedges; peel and separate onion wedges into “petals.” Pick sage leaves from stems.
Arrange tenderloin on board and cut pork three-quarters of the way through at 1-inch intervals. Season all over and in-between slices with salt and pepper.
Arrange an apple slice, onion petal and sage leaf between each of the pork slices. Scatter any remaining apple and onion pieces along with a few torn sage leaves in small roasting pan or baking dish. Drizzle with 1 tbsp of the oil, tossing to coat. Arrange pork over apple mixture in dish and drizzle with remaining 1 tbsp oil.
Roast in preheated 375°F oven for 35 to 40 minutes or until an instant-read thermometer inserted into a centre portion of the pork registers 150°F.
Meanwhile, whisk maple syrup with vinegar; use to baste pork at least twice during the last 20 minutes of roasting. Remove pork from oven; tent with foil and rest for 10 minutes.
Slice between intervals and arrange on small platter to serve, spooning apples and onions around the meat. Garnish with fresh sage leaves.
TIP: This recipe doubles or even triples easily to serve a larger group.
NUTRITIONAL INFORMATION
Per serving: 720 calories
| Protein 38g | Fibre 3g |
| Fat 36g | Sugars 5g |
| Carbs 58g | Sodium 1,710mg |
