Sage-Stuffed Pork with Apple and Mustard Sauce

Pork tenderloin stuffed with sage, pan-fried, and served with a creamy apple, white wine, and Dijon mustard sauce.

Dinner Quick Pork Main Course Apple

Estimated Nutrition

Calories

1152.4

kcal / serving

1152.4 kcal total

Carbs

38.2g

per serving

38.2 g total

Fat

76.5g

per serving

76.5 g total

Protein

73.1g

per serving

73.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Brown Sugar

CondimentsSauces

tsp

Dairy

for frying pork

for sauce

Fruits

piece

Apple

peeled, cored and chopped

GrainsCereals

tbsp

Plain Flour

Liquids

White Wine

Meat

300

Pork Tenderloin

NutsSeeds

leaves

Sage

fresh

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tsp

Parsley

chopped fresh

tsp

Chives

chopped fresh

OilsFats

tbsp

Olive Oil

Vegetables

0.5

piece

Red Onion

peeled and chopped

Method

Cut the pork in half and stuff sage leaves into a slit made in the middle of each piece.

Coat the pork with flour on a plate and shake off the excess.

Fry the pork in 25g melted butter and oil for 5 minutes per side until cooked.

Rest the pork in a warm place.

Melt remaining butter and cook onion, apple, and sugar over low heat for 5 minutes.

Add wine and simmer until the liquid is reduced by half.

Stir in cream and mustard, season with salt and pepper, and bring to a simmer.

Remove from heat and stir in parsley and chives.

Serve the pork on a plate with the sauce poured over it.