Prepare the Marinade: Pour the apple juice in a container to use for marinating the tenderloin. Be sure it is deep enough so the juice can cover the tenderloin. Add in the onions, garlic, and sage.

Salt and pepper the tenderloin on all sides. Place it in the marinade.

Marinating the Tenderloin: Refigerate for 8 hour or overnight. If the apple juice does not fully cover the tenderloin, you will need to turn it after 4 hours. (See "Recipe Notes" for more tips).

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Pork Tenderloin: Season the pork tenderloins with salt and pepper. Sprinkle fresh sage on all sides. Wrap each tenderloin with slices of prosciutto slightly overlapping each piece, making sure to cover the entire surface. This not only adds a layerof flavor but also keeps the pork moist during cooking

Sear the Pork: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the wrapped pork tenderloins on all sides until the prosciutto is golden brown.

Roast in the Oven: Transfer the skillet to the preheated oven and roast for about 20-25 minutes or until the internal temperature reaches 145°F (63°C) for medium doneness. Adjust the cooking time based on your desired level of doneness.

Let the Tenderloin Rest: Allow the temderloins to rest 5 minutes before slicing it. This will keep the juices inside so ensure the meat is succulent and moist.

Cook the Potatoes: In a separate skillet, heat the oilve oil over medium heat. Add the potatoes and season with salt and pepper. Sauté until they are tender and goldenbrown, about 5 minutes.

Add the Apples: In a separate skillet, heat the oilve oil over medium heat. Add the diced apples, onions, thyme, and half the parsley. Sauté until the apples are slightly tender, but not mushy, about 5 minutes.

Make a Bouquet Garni: This is a bundle of aromatic herbs used to flavor dishes gravies, but are removed. Take the fresh parsley, bay leaf, and sage leaf and tie them togther using cooking twine. Conversly, you can use cheese cloth or a tea strainer. Set aside.

Make the Roux: In a medium saucepan over medium heat, add the olive oil and butter. Once heated add the onions and sauté until soft, about 3-5 minute. Slowly whisk in the flour to make the roux. Next, whisk in the dijon mustard and Worcestershire sauce.

Add the Liquids: Slowly pour in the white wine, little amounts at a time, whisking continually. This will prevent clumping. Once the wine has been completely incorporated, do the same with the chicken stock. Bring the gravie to a boil.

Add the Aromatics: Add in the bouquet garni you made earlier. Reduce teh heat to low and simmer for 10-15 minutes. Remove the bouqet garni once the simmerimg is complete.

Serve: Make a pile of the apple potato hash in the center of the plate. Drizzle some of the white wine dijon gravy around the hash on half of the plate. Slice the prosciutto-wrapped pork tenderloin and serve it on the bed of the apple potato hash. Place any side vegetable on the opposite side of the hash from the pork. Garnish with the remaining fresh parsley from step 2 of the hash.