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Sage-and-Garlic-Crusted Pork Tenderloin


This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, January 2007


  • 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


  1. Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.

  2. Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.

  3. 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.

Reviews Add a comment

  • RebaMurff
    24 JUL, 2014
    I agree about mincing the garlic very fine to keep it from burning. Big flavor and a good way to cook a tenderloin.
  • Sprout613
    19 MAR, 2013
    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.
  • ChirpE
    12 DEC, 2011
    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.
  • chiac886
    6 AUG, 2011
    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.
  • oyster
    14 JUN, 2010
    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!
  • cmarquez2
    28 SEP, 2009
    Delicious recipe, bonus that it's quick and easy, especially if using pre-chopped garlic.
  • juliette2381
    30 JAN, 2009
    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.