Wednesday, November 2, 2011

Sage Pork Tenderloin

From a fabulous Home Chef who I have had the privilege to cook with, I have learned a fabulous Sage Pork Tenderloin. On a previous post here, I mentioned that I have cooked Indian Food with her. Whatever we cook, I learn much.

The sage pork tenderloin was something she cooked at a 4th of July BBQ. I asked her for the recipe and she was happy to share. Since then I have cooked this dish twice. Both times, I was the star of the show. It is delicious. I don't have a picture but will post one when I cook it again.

Sage Pork Tenderloin

2 pork tenderloins, 1 - 1.5 pounds each.


2 tablespoons leaf sage (dried).
1 1/2 teaspoons kosher salt (coarse).
1 1/2 teaspoons brown sugar.
1 teaspoon black pepper.
1 teaspoon garlic.

Sauce / Dip:

1/2 cup fresh packed sage leaves, cut finely.
6 tablespoons butter
2 tablespoons olive oil
3 cloves garlic, thinly sliced.

Massage the rub into the tenderloins up to 30 minutes. The more massaging, the more tender the meat and  more flavor. Place over hot grill, sear all sides to seal in the juices. Continue cooking on grill, turning often until internal temperature reaches 165 degrees.

Place all ingredients for Sauce / Dip into small pan, place on grill until butter is melted. Cut cooked tenderloins into medallions and place in dish. Pour sauce over meat; enjoy.

This is a delicous dish. Rather than cooking another burger or hot dog on the grill, try a sage pork tenderloin.

Happy Eating

1 comment:

  1. It may be too late for fresh sage from the garden, but I got a pork tenderloin to try this on my own. So excited!!


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