Preheat oven to 350 degrees. Lightly coat pork tenderloins with dijon mustard, and then rub in garlic, sage, salt and pepper. Set aside.

Heat a large Dutch Oven over medium heat. Melt 1 tablespoon butter, add the onions, and season with salt and pepper; saute for 2 minutes. Add the apples; saute 3 minutes or until apples and onions are just tender. Remove from pot and set aside.

Add 1 tablespoon butter and olive oil to Dutch oven, add pork tenderloins to pot. Cook 3-4 minutes per side, or until browned. Add apple juice and broth.

Cover pot and place in the oven. Roast 20 minutes. Return the apples and onions to pot, and roast uncovered for 10 more minutes, or until the tenderloins register 155 degrees with a thermometer. Remove from oven.

Remove pork tenderloins from pot, cover with foil to rest for 10 minutes. Remove apples and onions from pot, and set aside.

Return the pot to stovetop over medium heat. In a small bowl, mix the cornstarch and water until smooth. While stirring the juices left in the pan, pour in the cornstarch mixture. Bring to a low boil and stir periodically, until gravy has thickened to desired consistency. Adjust salt and pepper seasoning, to taste.

Thinly slice the pork tenderloin and serve with apples, onions and gravy. Goes perfectly with potatoes (mashed or roasted) or rice. Enjoy with someone you love!

Yields 6-8 servings

Active Time ~20 minutes

Total Time ~1 hour hour

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