As autumn arrives in Seattle, my cooking naturally turns toward familiar flavors that bring warmth to the table. Apples, fresh sage, and cider are a combination I return to with pleasure. They complement one another beautifully, especially alongside roasted pork, where a little sweetness and a touch of acidity bring out the savory character of the meat.
For this dish, pork tenderloin is seared until golden, then finished in the oven. It’s a tender, relatively quick-cooking cut that works just as well for a family dinner as it does for a small gathering. The key is to use a thermometer and give the pork time to rest before slicing.
Apple wedges are browned in the same pan, picking up some of those delicious roasted flavors. Shallots, cider, and fresh sage become a simple pan sauce, finished with a splash of cider vinegar to keep the sweetness in balance. Choose an apple that holds its shape when cooked; Honeycrisp or Braeburn would be lovely here.
Underneath the pork, celery root–potato mash offers a comforting foundation. Celery root may look rather unassuming at the market, but beneath its rough exterior is a delicate, earthy flavor that pairs wonderfully with potatoes. Together, they make a mash with enough character to feel special while remaining familiar and approachable.
Garlicky green beans complete the plate with fresh color and a little bite. Their simplicity gives the apples, sage, and cider room to shine.
What I enjoy most about this meal is that it feels generous without being complicated. Each component has a purpose, and much of the preparation can be done before you start cooking. It’s a welcome reminder that a memorable autumn dinner can begin with ordinary ingredients, careful seasoning, and a little attention at the stove.
Warm regards,
Chef Ken
Apple–Sage Roasted Pork Tenderloin
With Cider Pan Sauce, Celery Root–Potato Mash & Garlicky Green Beans
Serves 4
Preparation: 25 minutes | Cooking: approximately 40 minutes
Ingredients
For the pork, apples, and cider sauce
- 1½ pounds pork tenderloin, silver skin removed
- ¾ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 2 medium Honeycrisp or Braeburn apples, cored and cut into ½-inch wedges
- 2 tablespoons unsalted butter, divided
- 1 small shallot, finely chopped
- 1 tablespoon finely chopped fresh sage
- ¾ cup apple cider—not apple cider vinegar
- ½ cup low-sodium chicken broth
- 1–2 teaspoons apple cider vinegar, to taste
For the celery root–potato mash
- 1 pound Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 12 ounces peeled celery root, cut into ½-inch pieces; purchase approximately 1 pound untrimmed
- 2 tablespoons unsalted butter
- ⅓–½ cup warm milk
- Salt and freshly ground black pepper, to taste
For the garlicky green beans
- 1 pound green beans, trimmed
- 1 tablespoon olive oil
- 2 garlic cloves, finely minced
- 1 teaspoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
Method
- Start the mash.
Place the potatoes and celery root in a saucepan and cover with cold, lightly salted water. Bring to a boil, reduce to a steady simmer, and cook for 20–25 minutes, until both vegetables are very tender. The smaller celery root pieces help them finish together. - Sear the pork.
Heat the oven to 400°F. Pat the pork dry, tuck any thin tail underneath, and season with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the pork for 5–6 minutes total, turning to brown all sides. - Finish in the oven.
Transfer the skillet to the oven and roast for approximately 12–18 minutes, depending on thickness. Begin checking early and remove when the thickest part reaches 145°F. Transfer the pork to a board and let rest for 5–10 minutes before slicing. - Finish the mash.
Drain the potatoes and celery root thoroughly, then return them to the warm saucepan over low heat for about 1 minute to evaporate excess moisture. Mash by hand or pass through a potato ricer. Stir in the butter and enough warm milk for a soft, spoonable consistency. Season to taste, cover, and keep warm. Avoid a blender, which can make the potatoes gluey. - Brown the apples.
While the pork rests, carefully place its skillet over medium heat—the handle will be hot. Leave about 1 teaspoon of fat in the pan, along with the browned bits. Add 1 tablespoon butter and the apple wedges. Cook for 4–6 minutes, turning gently, until golden and just tender. Transfer the apples to a plate. - Make the cider sauce.
Add the shallot to the skillet and cook for 1–2 minutes. Stir in the sage, cider, and broth, scraping up the browned bits. Simmer for 5–8 minutes, until reduced to approximately ½ cup. Add 1 teaspoon cider vinegar, then taste before adding more. Remove from the heat and swirl in the remaining tablespoon of butter. Return the apples and any resting pork juices to the sauce. - Prepare the green beans.
While the sauce reduces, cook the beans in boiling salted water for 3–5 minutes, until crisp-tender, then drain well. Heat the olive oil in a separate skillet over medium-low heat. Add the garlic and stir for about 30 seconds without browning. Add the beans and toss for 1–2 minutes. Finish with lemon juice, salt, and pepper. - Plate and serve.
Spoon the mash onto warm plates. Slice the pork into ½-inch-thick medallions and arrange over the mash. Add the apple wedges and cider sauce, then serve the green beans alongside.
Chef Ken’s Tip: Taste the reduced sauce before adding the vinegar. Apple cider varies in sweetness, and a small splash of vinegar can bring the finished sauce into balance.
