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Sage-and-Garlic-Crusted Pork Tenderloin

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

Source: Martha Stewart Living, January 2007
Total Time Prep Servings

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191
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • cmarquez2
    28 SEP, 2009
    Delicious recipe, bonus that it's quick and easy, especially if using pre-chopped garlic.
    Reply
  • 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.
    Reply

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