Back to Sage-and-Garlic-Crusted Pork Tenderloin All Reviews for Sage-and-Garlic-Crusted Pork Tenderloin - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 5 mins total: 40 mins Servings: 4 mla102187_0107_pork.jpg
Ingredients Ingredient Checklist 2 garlic cloves, finely chopped (about 1 tablespoon) 1 tablespoon finely chopped fresh sage 1 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 tablespoon olive oil 1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine 1 tablespoon vegetable oil
Gallery Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 40 mins Servings: 4 mla102187_0107_pork.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 5 mins total: 40 mins Servings: 4
Recipe Summary
prep: 5 mins total: 40 mins
Servings: 4
prep: 5 mins
total: 40 mins
prep:
5 mins
total:
40 mins
Servings: 4
4
mla102187_0107_pork.jpg
mla102187_0107_pork.jpg
Ingredients
Ingredients
- 2 garlic cloves, finely chopped (about 1 tablespoon) 1 tablespoon finely chopped fresh sage 1 1/4 teaspoon coarse salt 1/4 teaspoon freshly ground pepper 1 tablespoon olive oil 1 pork tenderloin (about 1 1/4 pounds), tied with kitchen twine 1 tablespoon vegetable oil
Directions
Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork.
Heat a large, heavy saute pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes.
Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145 degrees to 150 degrees, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
Reviews (8)
Add Rating & Review 193 Ratings 5 star values: 30 4 star values: 51 3 star values: 72 2 star values: 29 1 star values: 11
Reviews (8)
Add Rating & Review 193 Ratings 5 star values: 30 4 star values: 51 3 star values: 72 2 star values: 29 1 star values: 11
Add Rating & Review
193 Ratings 5 star values: 30 4 star values: 51 3 star values: 72 2 star values: 29 1 star values: 11
193 Ratings 5 star values: 30 4 star values: 51 3 star values: 72 2 star values: 29 1 star values: 11
193 Ratings 5 star values: 30 4 star values: 51 3 star values: 72 2 star values: 29 1 star values: 11
5 star values: 30 4 star values: 51 3 star values: 72 2 star values: 29 1 star values: 11
Martha Stewart Member Rating: 5.0 stars 05/27/2020 Loved this recipe! While the meat rested, I made a pan sauce by adding chicken stock scraping all the good flavor from the bottom of the pan. Reduced sauce then finished with a tablespoon of butter. Will definitely make again! Martha Stewart Member Rating: Unrated 07/24/2014 I agree about mincing the garlic very fine to keep it from burning. Big flavor and a good way to cook a tenderloin. Martha Stewart Member Rating: 5 stars 03/19/2013 Simple, flavorful way to cook pork tenderloin. Easy enough for weeknight meal. You can use fresh rosemary as a substitute when out of fresh sage. If your schedule allows, infuse more flavor by applying rub and let sit in a covered, glass baking dish overnight in the fridge. The key is to not overcook the pork. Use an instant read thermometer to gauge when pork is cooked. I check the pork after it's cooked for 10 minutes in the oven to avoid overcooking then, adjust cooking time as necessary. Martha Stewart Member Rating: Unrated 12/12/2011 Big hit at a pot luck. I think mincing the garlic really fine, to a paste is important so that is doesn't burn while searing. I also added a bit of white wine to the pan before I placed it in the oven. Martha Stewart Member Rating: 5 stars 08/06/2011 Big hit! Made this for a get together of 5 people. Prep was easy and let me focus on making the side dishes as it cooked. Martha Stewart Member Rating: Unrated 06/14/2010 This was really easy and good. I followed the directions for searing and how long to cook it and it turned out great. I used rosemary instead of sage from my herb garden and added some dijon mustard as well...yummy! Martha Stewart Member Rating: Unrated 09/28/2009 Delicious recipe, bonus that it's quick and easy, especially if using pre-chopped garlic. Martha Stewart Member Rating: Unrated 01/30/2009 Mmm, this is really good! I have made it many times now and my family loves it every time. So super easy too! I have served this to guests a few times as well and it has been a bit hit.Martha Stewart Member
Rating: 5.0 stars 05/27/2020
Loved this recipe! While the meat rested, I made a pan sauce by adding chicken stock scraping all the good flavor from the bottom of the pan. Reduced sauce then finished with a tablespoon of butter. Will definitely make again!
Rating: 5.0 stars
Rating: Unrated 07/24/2014
I agree about mincing the garlic very fine to keep it from burning. Big flavor and a good way to cook a tenderloin.
Rating: Unrated
Rating: 5 stars 03/19/2013
Simple, flavorful way to cook pork tenderloin. Easy enough for weeknight meal. You can use fresh rosemary as a substitute when out of fresh sage. If your schedule allows, infuse more flavor by applying rub and let sit in a covered, glass baking dish overnight in the fridge. The key is to not overcook the pork. Use an instant read thermometer to gauge when pork is cooked. I check the pork after it’s cooked for 10 minutes in the oven to avoid overcooking then, adjust cooking time as necessary.
Rating: 5 stars
Rating: Unrated 12/12/2011
Big hit at a pot luck. I think mincing the garlic really fine, to a paste is important so that is doesn’t burn while searing. I also added a bit of white wine to the pan before I placed it in the oven.
Rating: 5 stars 08/06/2011
Big hit! Made this for a get together of 5 people. Prep was easy and let me focus on making the side dishes as it cooked.
Rating: Unrated 06/14/2010
This was really easy and good. I followed the directions for searing and how long to cook it and it turned out great. I used rosemary instead of sage from my herb garden and added some dijon mustard as well…yummy!
Rating: Unrated 09/28/2009
Delicious recipe, bonus that it’s quick and easy, especially if using pre-chopped garlic.
Rating: Unrated 01/30/2009
Mmm, this is really good! I have made it many times now and my family loves it every time. So super easy too! I have served this to guests a few times as well and it has been a bit hit.
All Reviews for Sage-and-Garlic-Crusted Pork Tenderloin
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Sage-and-Garlic-Crusted Pork Tenderloin
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
