Prep 5 mins
Cook 35 mins
From the Jan 07 issue of Martha Stewart Living.
- 2 garlic cloves, finely chopped
- 1 tablespoon fresh sage, finely chopped
- 1 1⁄4 teaspoons coarse salt
- 1⁄4 teaspoon ground pepper
- 1 tablespoon olive oil
- 1 (1 1/4 lb) pork tenderloin, tied with kitchen twine
- 1 tablespoon vegetable oil
- Preheat oven to 400.
- Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
- Rub mixture all over pork.
- Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
- Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
- Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.
I am only giving this recipe a 3-star rating because the amount of the sage and garlic coating needs to be doubled at least. I had a pork tenderloin that was a little over 1.5 lbs. and I only had enough of the coating to cover one side. I also think there needs to be a lot more sage, so next time, I'll cut the garlic down to a single large clove and up the sage to a quarter cup or so. Even so, it was flavorful and juicy and made a great quick weeknight dinner that tasted pretty good. When I make this again with my variations, I will review again.
This just turned out okay for me. The seasoning was delicious but a tad salty. I couldn't get a crust on the pork even after browning for about 10 minutes & baking for over an hour.
If I make this again I will cut down on the salt. I also have never cooked a meat with sage. I was not a fan. Maybe I will try rosemary next time. Over all it was an okay dish.