Smoked Pork Tenderloin with Apple-Sage Pan Sauce

The Story

Pork tenderloin is mild enough to let Gunner's herbaceous notes lead. Sage and oregano wrap around the lean meat like a shroud, coaxing out sweetness you didn't know was there. This is a 45-minute dinner that tastes like an hour of effort.

Instructions

1. Season and Sear. Pat tenderloins dry and coat evenly with Gunner Blend — no oil yet on the meat. Let them sit at room temperature 20 minutes. Heat an oven-safe skillet over high heat until smoking, add olive oil, then lay the tenderloins down. Sear 2–3 minutes per side until deeply browned on all surfaces.
2. Finish in the Oven. Transfer the skillet to a 400°F oven for 12–15 minutes until the internal temp reaches 145°F. Pull and tent loosely with foil while you build the sauce.
3. The Pan Sauce. Over medium heat in the same pan, sauté shallot and garlic in 1 tbsp butter until soft. Add apple cider and scrape up the fond. Add chicken stock and reduce by half. Whisk in Dijon and remaining butter off heat. Fry sage leaves in a small separate pan in brown butter until crisp. Slice tenderloin on the bias, fan over sauce, top with crispy sage.

Pro Tips

• The Dijon emulsifies the sauce. Don't skip it or it'll break.