Join “Jayni’s Kitchen” this week for “Pork: A Trio of Tenderloins.”

Host Jayni Carey will prepare the following recipe.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; and 10 a.m. and 8:30 p.m. Monday.

Pork Tenderloin with Fresh Sage, Bacon and Apples

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3 bacon strips

2 whole pork tenderloins, 2 to 2 1/2 pounds total

salt and black pepper

1 tablespoon chopped fresh sage leaves

1/2 cup apple cider vinegar

1/4 cup applejack (apple brandy)

1/4 cup sugar

1/4 cup water

2 medium tart red apples, cored and cut into 16 wedges each

Fry the bacon over medium heat in a large oven-proof skillet. Remove the bacon from the skillet and drain on paper towels. Reserve the drippings in the skillet. When the bacon is cool, finely chop and set aside.

Trim the pork tenderloins of excess fat and sprinkle them with salt and pepper. Place them in the hot bacon drippings and brown on all sides over medium heat. Sprinkle the tenderloins with the chopped sage. Place the skillet in a 400-degree oven and roast the tenderloins from 10 to 12 minutes, or until they reach an internal temperature between 145 and 150 degrees for medium-well.

Remove the tenderloins from the skillet to a warm platter and cover with aluminum foil. The skillet handle will be very hot, so cover it with a heat-resistant handle cover or hot pad. Place the skillet over medium-high heat and stir in the cider vinegar, apple jack, sugar and water. As the mixture begins to simmer, add the apple slices and reduce the heat to medium. Cook, stirring occasionally until the apples are tender and the liquid reduces and becomes syrupy, 5 to 7 minutes.

Place the tenderloins on a cutting surface and slice on the diagonal into 1-inch medallions. Arrange the medallions on a serving platter or individual plates. Spoon the apples and syrup around the pork tenderloin medallions. Garnish with the chopped bacon. Serves 4 to 6.