Roasted Pork Tenderloin With Sage Corn Bread Crust Recipes

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SAGE AND GARLIC CRUSTED PORK TENDERLOIN



Sage and Garlic Crusted Pork Tenderloin image

Make and share this Sage and Garlic Crusted Pork Tenderloin recipe from Food.com.

Provided by AmandaInOz

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 234.2, Fat 11.8, SaturatedFat 2.6, Cholesterol 92.1, Sodium 800.8, Carbohydrate 0.9, Fiber 0.3, Protein 29.4

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN



Sage-and-Garlic-Crusted Pork Tenderloin image

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

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 7

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

Steps:

  • 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.

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