Ingredients
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2
-
1
-
1 1/4
-
1/4
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Sage and Garlic Crusted Pork Tenderloin, From the Jan 07 issue of Martha Stewart Living., 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.
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Steps
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1
Done
|
Preheat Oven to 400. |
|
2
Done
|
Stir Together Garlic, Sage, Salt, Pepper and Olive Oil in a Small Bowl. |
|
3
Done
|
Rub Mixture All Over Pork. |
|
4
Done
|
Heat a Heavy Pan Over Medium-High Heat. Add the Vegetable Oil. Add Pork and Brown on All Sides, About 4 Minutes. |
|
5
Done
|
Transfer to Oven. Roast Pork, Turning Occasionally, Until a Thermometer Registers 145 to 150, About 20 Minutes. |
|
6
Done
|
Transfer to a Cutting Board. Tent With Foil and Let Rest 10 Minutes Before Slicing. |
