Sage And Garlic Crusted Pork Tenderloin
From lunasea 15 years ago
- 40 minutes to make
- Serves 8
I've been making this flavorful pork tenderloin for some time. It's easy and delivers in a big way. The pork is so tender it melts in your mouth and the taste is perfect for any occasion. Last night I made it again and for sides I made a roasted poblano-potato gratin with asiago cheese and buttermilk/heavy cream. Read more Add some fresh green beans... blanched whole for 4 minutes in salted water. Drain - then dance them in a mix of butter, olive oil, garlic and crushed red pepper flakes. Throw in some hot buttered homemade biscuits and you have a feast. Recipe is adapted from Marha Stewart Living. Enjoy my friends. See less
Ingredients
- 4-6 garlic cloves, finely chopped, about 2-3 tablespoons - go with what suits your garlic love shopping list
- 3 tablespoons finely chopped fresh sage shopping list
- 2 1/4 teaspoons coarse salt shopping list
- 1/2 teaspoon freshly ground pepper shopping list
- 3 tablespoons olive oil shopping list
- 1 teaspoon crushed red pepper flakes shopping list
- 2 pork tenderloin (about 2 1/2 pounds), tied with kitchen twine to get an even cooking time...cause that thin end will overcook if you don't do so shopping list
- 2 tablespoons vegetable oil (I used olive oil) shopping list
How to make it
- Preheat oven to 400 degrees.
- Stir together garlic, sage, salt, pepper, red pepper flakes and olive oil in a small bowl. Rub mixture all over pork.
- Heat a large, heavy saute pan over medium-high heat. Add vegetable oil.
- Add pork, and brown all over, about 8 minutes. Transfer pan to oven.
- Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Do not overcook!
- Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
- Go to pork tenderloin heaven - share with those you love. They'll appreciate you even more.
Pork tenderloins slathered with the flavor paste and waiting for the heat.
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Out of the oven and waiting to be tented with foil. Yummm.
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Sliced and plated with sides. Come on over and enjoy.
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The Rating
Reviewed by 19 people-
Hey there miss vickie you did it again yummy did you have a party gf it looks like it was a cookout hahaha
five
yum love the seasonngs .beautiful pictures too
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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I have some Celtic grey sea salt that will be spectacular for this already perfect recipe.
Flagged five forks.
BAM! kick it up a notch oops Martha does not say that....lol
Wonderful recipe Vickie
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in loved it
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Hay tink keep your hands off my plate.
Nice step by steps Vickie I am salivating.
Over the tenderloin and these roasted poblano-potato gratin with asiago cheese and buttermilk/heavy cream. Suggested along with the green beans and biscuits....more trigger
in loved it
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