Recipes Ingredients Meat & Poultry Pork Recipes Sage-and-Garlic-Crusted Pork Tenderloin 3.3 (193) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 40 mins Servings: 4 This roast pork has the depth of a slow-simmering supper but doesn't take long to prepare. Ingredients 2 garlic cloves, finely chopped (about 1 tablespoon) 1 tablespoon finely chopped fresh sage 1 ¼ teaspoon coarse salt ¼ teaspoon freshly ground pepper 1 tablespoon olive oil 1 pork tenderloin (about 1 ¼ pounds), tied with kitchen twine 1 tablespoon vegetable oil Directions Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, 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 4 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. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing. Rate it Print