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
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.
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).