Name: Roast Pork Tenderloin and Apples with Mushroom Sauté
Yield: 4 Servings
Ingredients: 1 pork tenderloin (about 1¼ lb.); Kosher salt, freshly ground black pepper; 2 tablespoons vegetable oil, divided; 1 medium apple, cored, cut into ¾" wedges; 8 ounces crimini (baby bella) mushrooms, trimmed, quartered; 1 garlic clove, finely chopped; 1 teaspoon chopped fresh sage leaves

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