Pork Tenderloin with Sage Apple Butter

Developed in partnership with Chef Jill

serves 4

Chef Tip: The apple butter can be made up to 5 days in advance. Cool it completely before storing in an airtight jar or container in the fridge.

Variety Tip: Use your favourite Ontario variety


2 pork tenderloins, approx. 1 lb each
Salt & pepper to taste
1 tsp grapeseed or canola oil
Sage Apple Butter
5 Ontario apples, approx. 2 lbs total, peeled, cored & quartered
1 cup apple cider vinegar
1 cup apple cider, apple juice or water
3-4 tbsp brown sugar, depending on how sweet you like it
3/4 tsp dried sage
1/4 tsp ground cinnamon


  1. Add apples, apple cider vinegar and apple cider to a large pot over high heat and bring to a boil. Once boiling, cover, turn down to a simmer and cook for 20 minutes.
  2. Turn off the heat and use an immersion blender to blend until smooth. Alternatively you can transfer the apples and liquid to an upright blender, blend until smooth and return the smooth mixture to the pot. Stir in brown sugar, dried sage and cinnamon. Bring mixture to a simmer over medium heat. Turn down and simmer gently for 45 minutes to 1 hr, until mixture has reduced and thickened. Turn off the heat and set aside.
  3. Preheat the oven to 425F. Pat the pork tenderloins dry with a paper towel and season with salt and pepper. Set a large ovenproof skillet over medium-high heat. Once the pan is hot add the oil. When the oil shimmers, carefully place the tenderloins into the pan and sear on each side for 2 minutes. Once the tenderloins are seared, transfer the skillet to the preheated oven and cook for 10 minutes. Remove the skillet from the oven and transfer the tenderloins to a cutting board and rest, covered, for 8 minutes. Cut the tenderloins into 1 inch thick rounds and arrange on a serving platter. Spoon sage apple butter on top and serve the remaining apple butter at the table.