Sage- and Garlic-Crusted Pork Tenderloin
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Martha Stewart Living, January 2007
- Prep Time 5 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 2 garlic cloves, finely chopped (about 1 tablespoon)
- 1 tablespoon finely chopped fresh sage
- 1 1/4 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine
- 1 tablespoon vegetable oil
Directions
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Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
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Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
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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. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
Simple, flavorful way to cook pork tenderloin. Easy enough for weeknight meal. You can use fresh rosemary as a substitute when out of fresh sage. If your schedule allows, infuse more flavor by applying rub and let sit in a covered, glass baking dish overnight in the fridge. The key is to not overcook the pork. Use an instant read thermometer to gauge when pork is cooked. I check the pork after it's cooked for 10 minutes in the oven to avoid overcooking then, adjust cooking time as necessary.
Big hit at a pot luck. I think mincing the garlic really fine, to a paste is important so that is doesn't burn while searing. I also added a bit of white wine to the pan before I placed it in the oven.
Big hit! Made this for a get together of 5 people. Prep was easy and let me focus on making the side dishes as it cooked.
This was really easy and good. I followed the directions for searing and how long to cook it and it turned out great. I used rosemary instead of sage from my herb garden and added some dijon mustard as well...yummy!
Delicious recipe, bonus that it's quick and easy, especially if using pre-chopped garlic.
Mmm, this is really good! I have made it many times now and my family loves it every time. So super easy too! I have served this to guests a few times as well and it has been a bit hit.