Low-Histamine Mediterranean Pork Tenderloin with Apple and Sage

Ingredients

• 1.5 lbs pork tenderloin
• 2 medium red apples
• 1 large shallot
• 1 tbsp sage leaves
• 1 tbsp thyme
• 0.5 tsp fresh rosemary
• 2 tbsp extra virgin olive oil
• 1 tbsp garlic-infused oil
• 1 tsp sea salt
• 0.5 tsp coarsely ground pepper
• 0.5 cup apple cider
• 0.25 cup water
• 1 tsp honey
• 4 cups swiss chard
• 2 tbsp pine nuts
• 1 tbsp parsley

Instructions

1. 1Season pork tenderloin with salt and pepper. Heat extra virgin olive oil in a skillet over medium-high heat. Sear pork until browned on all sides, then remove.
2. 2Add Garlic-Infused Oil to the skillet. Sauté shallots, apples, sage, thyme, and rosemary for 3-5 minutes until softened.
3. 3Deglaze with apple cider, scraping up any browned bits. Stir in water and honey. Return pork tenderloin to the skillet, cover, and simmer over medium-low heat for 15-20 minutes, or until pork reaches desired doneness (internal temperature 145°F).
4. 4Remove pork. Add chopped swiss chard to the skillet, stirring until wilted.
5. 5Slice pork tenderloin, then serve over the apple and chard mixture. Garnish with toasted pine nuts and fresh parsley.