Friday, January 27, 2012

Sage Pork Tenderloin

I am a lover of all things grilled: burgers, brats, and wings. This past 4th of July however, I found an ever greater love for food off the grill: Sage Pork Tenderloin. A fabulous home chef from Rachel's work was the master of this creation.



With burgers or dogs, you can buy them at the supermarket, open and immediately put on the grill. Not this culinary marvel; it takes preparation, massaging, and a whole lot of love. But it's definitely worth it. How can you ever go back to a simple hot dog or overcooked hamburger? Answer: you can't, but figure it out for yourself.

Sage Pork Tenderloin:

2 one-pound pork tenderloins

Rub:

2 Tablespoons leaf sage (dried)
1 1/2 Teaspoons kosher coarse salt
1 1/2 Teaspoons brown sugar
1 Teaspoon black pepper
1 Teaspoon garlic (minced)

Mix all Rub ingredients in a bowl; sprinkle over all areas of pork tenderloin; massage well, and I mean well; at least 30 minutes. This will tenderize the meat and allow the ingredients to penetrate, increasing flavor. 

Drizzle/Finishing Sauce:

1/2 Cup fresh packed sage leaves (cut finely)
6 Tablespoons butter
2 Tablespoons olive oil
3 Cloves garlic (thinly sliced)

Place tenderloins on a hot grill (500 degrees). Sear the outside to seal in the juices. Turn the meat throughout the cooking process. When outside is firm (approximately 25-30 minutes), check internal temperature with a meat thermometer; if 160 degrees, you are ready to eat. Put drizzle/finishing sauce ingredients in small pan. Place on grill until butter is melted (1-2 minutes). Cut pork on a bias, pour sauce over the top, enjoy!



I made this delicious dish at a college reunion; and made it again at a retreat in Bear Lake. For the Super Bowl next week, it's not so much the game I am looking forward to, but the sage pork tenderloin.

This will make you the most popular person at the BBQ, which is always my number one goal.

Happy Eating (and Grilling).


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