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1
Oven 350F.
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2
Peel, core and rough chop the apple.
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3
In a small, covered sauce pan add 1/3 C water and chopped apple.
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4
Over medium/low heat, cook into unsweetened apple sauce.
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5
If the apple sauce is a bit lumpy, that's OK; it will cook down during the roasting process.
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6
Mix well, then set aside for later use.
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7
Clean and quarter mushrooms.
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8
Add about 2 tbsp extra virgin olive oil to a saute pan deep enough to hold all the mushrooms, with stems, and sliced onion.
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9
Over medium heat, clarify onion; add mushrooms and garlic; cover the pan, and allow to saute, for about 5 minutes.
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10
Add rubbed sage to mushroom/onion mixture and combine well.
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11
Remove from heat.
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12
In a mixing bowl, place honey, teriyaki sauce, Dijon mustard; add unsweetened apple sauce (which you had set aside).
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13
Add mushrooms and onion to honey mixture and mix well.
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14
Add additional olive oil to same frying pan and brown pork tenderloin on all sides.
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15
Arrange pork tenderloin in oval, roasting pan with a cover.
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16
Roasting pan should comfortably accommodate all 4 tenderloins.
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17
Pour prepared mushroom/onion mixture over tenderloins in roasting pan.
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18
Cover and bake one hour.
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19
When done, remove tenderloin from roasting pan to warmed serving platter.
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20
Cover with foil and allow to sit for about 10 minutes.
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21
Return roasting pan to low heat on stove top, to keep the sauce hot.
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22
Carve each tenderloin in half.
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23
You will have 8 tenderloin pieces, 6 to 8 oz.
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24
each.
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25
Arrange on warmed serving platter and spoon mushroom/onion sauce over the meat.
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26
Arrange cherry tomatoes around the serving platter; garnish with sprigs of fresh herbs.
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27
Serve with rice, orzo, potatoes, and vegetables of your choosing; additional sauce in a gravy boat would not go amiss.
