Sage-Rubbed Pork Tenderloin with Warm Apple Slaw

This recipe is based loosely on a recipe for Sage-Rubbed pork chops with warm apple slaw I found in the paper.  I changed it up with pork tenderloin and cooked it on the grille instead of in the pan with the slaw.  So here is my version.  Jim and I agreed that the rub on the tenderloin was the best yet!

Ingredients:

For the tenderloin:

1 t dried sage

1 large clove garlic, minced (about 1 t)

½ t salt

Freshly ground black pepper

1 average size tenderloin

For the slaw:

2 t EVOO

1 large onion, cut in half, then thinly sliced into half-moons

1 large Granny Smith apple, cut in half, cored and coarsely shredded

½ t dried sage

½ head green cabbage, cored and coarsely shredded (about 9 cups) I used a Napa cabbage.

3 large carrots, coarsely shredded (about 3 cups)

2 T cider vinegar

½ t salt

¾ C low-sodium chicken broth

Directions:

1.      Remove the silver skin from the tenderloin.

2.      Combine the sage, garlic, salt and a few grinds of pepper in a small bowl.   Rub this mixture all over the tenderloin and let sit at room temperature for 10 minutes. 

3.      Grille over medium heat until the internal temperature is 137 degrees.  Ten t with foil for 5-10 minutes before cutting. 

4.      For the slaw, heat the oil over medium heat and add the onion, apple and sage.  Cook stirring a few times, until softened and golden brown, 4-5 minutes. 

5.      Add the cabbage, carrots, vinegar and salt to soften, about 5 minutes. 

6.      Add the broth; and cover and cook about 5-7 minutes longer. 

7.      To serve, arrange the sliced tenderloin on the warm slaw on individual plates.

I also added Seeds of Change, Quinoa & whole grain brown rice. I loved the cabbage, Jim tolorated it.   Jim served Gainey Vineyard Pinot Noir 2010.  He aerated it when serving.  This is a great wine to put down for future pleasure.