Ingredients

• 4 slices smoked bacon
• 1 ½ pounds pork tenderloin
• 1 teaspoon seasoned salt
• ¼ teaspoon pepper
• 1 ½ cups tart apple slices
• 6-7 fresh sage leaves
• 1 cup chicken broth
• 2 tablespoons light brown sugar
• 2 tablespoons red wine vinegar

Steps

1. Cut bacon into ¼-inch pieces and place in large sauté pan. Cook on medium-high heat 1-2 minutes. Sprinkle pork tenderloin with seasoned salt and pepper. Wash hands and cutting board with hot soapy water.
2. Place pork in pan using tongs. Cover and cook 6-8 minutes, turning pork and stirring bacon occasionally, until browned. Cut apple slices into bite-sized pieces.
3. Remove stems from (rinsed) sage, chop, and then measure (1 tablespoon).
4. Stir in sage, apples, and remaining ingredients. Bring to a boil; reduce heat to medium. Simmer uncovered 12-15 minutes, turning and stirring occasionally, until sauce has reduced by half and internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Slice pork and serve with apple sage sauce.

Ingredients

• 1 (3-pound) bag small red potatoes
• 2 tablespoons red wine vinegar
• 1 tablespoon seasoned salt
• ½ teaspoon pepper
• ½ ounce fresh parsley (½ package)
• ¼ cup butter (½ stick)

Steps

1. Fill large saucepan ½ full of water. Bring to a boil on high heat. Meanwhile, cut (rinsed) potatoes in half and add to water. Stir in vinegar, seasoned salt, and pepper. Boil 12-14 minutes until potatoes are tender.
2. Remove stems from (rinsed) parsley, chop finely, and then measure (¼ cup). Drain potatoes and return to pan. Stir in parsley and butter. Cover and let stand until ready to serve. (Makes 6 servings.)