Apple Sage Pork

I got this recipe from Aprons.com. The first time I made it with boneless chicken thighs and the second time with pork chops. Both times it was delicious. The sauce is a little thin to my liking so I might add less broth the next time. Maybe someone else will have a better suggestion.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  slices smoked bacon
• 1 1⁄2 lbs  pork tenderloin
• 1  teaspoon seasoning salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups tart apples, slices
• 6  fresh sage leaves (6 to 7)
• 1  cup chicken broth
• 2  tablespoons light brown sugar
• 2  tablespoons red wine vinegar

Directions

1. Cut bacon into 1/4-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.