This is one of our all time family favorites. I fix it often because it is SO easy and SO good. I have served this to numerous guests and there are never any leftovers.
Which is probably why I have never posted it. There has never been anything left to photograph. I usually wait until the next day to take pictures because I don’t have lights so I have to wait for the sun to come back around by my large living room window. This one still is not my favorite but I really wanted to share this with you so I went with the light I had and called it good.
This truly is a meal that is packed with flavor and deliciousness. Moist, succulent pork with the garlic and sage is just the perfect combination. I have a hard time branching out and trying other pork recipes because I love this one so much.
I often serve it with mashed potatoes and gravy but if pairs very nicely with wild rice for a healthier meal if you prefer.
- 2 garlic cloves, finely chopped (about 1 tablespoon)
- 1 tablespoon finely chopped fresh sage
- 1¼ teaspoon coarse salt
- ¼ teaspoon freshly ground pepper
- 1 tablespoon olive oil
- 1 pork tenderloin (about 1¼ pounds), tied with kitchen twine
- 1 tablespoon olive oil
- Preheat the oven to 400˚.
- In a small bowl combine the garlic, sage, salt, pepper and olive oil so that it makes a bit of a paste.
- Smear the mixture all over the tenderloin.
- Heat the tablespoon of olive oil in a cast iron skillet or another type that can go into the oven, over high heat. Place the tenderloin in the skillet and brown all sides, then place it in the oven.
- Roast until the a thermometer, inserted in the center of the meat registers 155˚about 20 minutes.
- Remove from the oven and let rest about 10 minutes before carving.
Thanks for the recipe: http://marthastewart.com
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