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1
For the onions and apples: Saute the onions in a nonstick pan over medium-high heat in the butter for 1 to 2 minutes, and then add the apples.
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2
Add in the sage, thyme, garlic, brown sugar, salt, pepper and apple juice, and then squeeze the lemon half into the mixture.
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3
Cook and gently stir until the apple juice is reduced and the onions are translucent, about 5 minutes.
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4
Add the spinach to the mixture, cover the pan and cook until the spinach is wilted, about 2 minutes.
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5
You don't want to overcook the spinach, just wilt it.
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6
Taste for seasoning.
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7
For the pork: Preheat the oven to 375 degrees F.
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8
Place an oven-proof saute pan over medium-high heat and melt 1 tablespoon butter.
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9
Sprinkle the pork with salt and pepper and, with tongs, place the loin in the hot butter.
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10
Brown the pork thoroughly on all sides, 7 to 8 minutes total.
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11
Top the pork with the sage leaves, thyme (be careful as the thyme might crackle) and garlic.
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12
Add the remaining 1 tablespoon butter and place in the oven.
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13
Cook the pork 20 to 30 minutes, but make sure to not overcook.
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14
The internal temperature should read 160 degrees F on a meat thermometer.
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15
(If you are concerned about overcooking, turn the oven onto warm while finishing the rest of the dish.)
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16
Transfer the pork to a platter, tent with some foil and let rest.
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17
Remove the whole leaves from the saute pan.
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18
For the gravy: In the pan you browned the pork, melt the butter over medium to medium-high heat.
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19
Sprinkle the flour into the hot pan juices and whisk together to make a roux.
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20
Continue to whisk and cook the roux until turns light brown, about 5 minutes.
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21
Whisk in the apple cider and continue to stir.
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22
Pour in chicken broth and boil the mixture until the gravy is thick, 5 to 7 minutes depending on desired thickness.
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23
Squeeze the lemon half into the mixture.
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24
Taste for seasoning (salt, pepper, etc).
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25
Sprinkle in the torn tarragon leaves.
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26
Finish by whisking in the cream.
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27
To serve: Divide the onion-apple saute among 4 plates.
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28
Slice the pork and divide over the onion-apple saute.
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29
Cover the pork with gravy.
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30
Garnish with some thyme and a wedge of lemon.
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31
Serve with cous cous and asparagus.
