One of my favorite pairings for fragrant fresh sage leaves is that of pork. Because of the strength of sage in terms of its taste and fragrance, it is best to pair it with a protein that is mild, like chicken, turkey or pork. For this recipe I first seared a seasoned pork tenderloin in olive oil to achieve a lovely brown crust; next, I bake the pork on top of lemon slices surrounded by chopped onions until cooked through. A pan sauce is then made with sliced garlic, chopped fresh sage and white wine. Once the pork comes out of the oven, pour the sauce immediately over the pork and let it rest before slicing into medallions.
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Seared Pork Tenderloin with Garlic-Sage Sauce
Ingredients:
- 1 lemon, sliced
- 1 yellow onion, peeled and cut into chunks
- (1) 1 ½ lb. pork tenderloin (preferably organic)
- Salt and pepper
- ¼ teaspoon garlic powder
- Olive oil
- 1 Tablespoon unsalted butter
- 4 garlic cloves, thinly sliced
- 3 Tablespoons chopped, fresh sage
- ½ cup dry white wine
Directions:
- Preheat the oven to 350 degrees. Spray a rimmed baking dish with olive oil spray. Place the lemon slices in the middle of the baking dish. Scatter the chopped onions around the perimeter of the dish. Drizzle each with a touch of olive oil.
- Season the room temperature pork tenderloin with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of garlic powder.
- Heat 1 Tablespoon of olive oil in a large non-stick skillet over medium-high heat. Sear the pork tenderloin, flipping once, for a total of 10 minutes. (5 minutes on each side)
- Transfer the seared pork to the baking pan, on top of the lemon slices. Bake in the preheated oven for 15-18 minutes more, or until the internal temp reaches 145 degrees.
- In the meantime, make the pan sauce in the same pan you seared the pork in. Melt the butter in the pan over medium-low heat. Add in the garlic and sage; season with 1/2 teaspoon of salt and a grinding of black pepper. Cook for 1 minute, constantly stirring with a wooden spoon. Add in the white wine and cook for 5 more minutes, or until the liquid evaporates by about 1/3.
- Pour the sauce over the cooked pork; let the pork rest for 10 minutes before slicing and serving with the sauce.
Tagged: fresh sage, garlic, garlic-sage sauce, lemons, onions, pork, pork tenderloin, sage, seared pork, white wine
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