Name: Sage-and-Garlic-Crusted Pork Tenderloin
Prep time: 5 min
Total time: 40 min
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

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

Sage-and-Garlic-Crusted Pork Tenderloin

garlic cloves, finely chopped (about 1 tablespoon)

sage

salt

pepper

olive oil

pork

vegetable oil

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.

Loved this recipe! While the meat rested, I made a pan sauce by adding chicken stock scraping all the good flavor from the bottom of the pan. Reduced sauce then finished with a tablespoon of butter. Will definitely make again!

I agree about mincing the garlic very fine to keep it from burning.  Big flavor and a good way to cook a tenderloin.

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.

sage-and-garlic-crusted pork tenderloin

Prep Time: 5 minutes

Total: 40 minutes

Author : Martha Stewart

Ingredients

Instructions

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