Roast Pork Tenderloin and Apples with Mushroom Sauté

Ingredients

• 1 pork tenderloin (about 1¼ lb.)
• Kosher salt, freshly ground black pepper
• 2 tablespoons vegetable oil, divided
• 1 medium apple, cored, cut into ¾" wedges
• 8 ounces crimini (baby bella) mushrooms, trimmed, quartered
• 1 garlic clove, finely chopped
• 1 teaspoon chopped fresh sage leaves

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