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

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. 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. Strip leaves from sage stem and add to pork. 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.