Wednesday, January 24, 2007
Sage & Garlic Crusted Pork Tenderloin
4-5 garlic cloves, minced
2 T. finely chopped fresh sage
1 ½ t. coarse salt
¼ t. fresh ground pepper
2 T. olive oil
1 pork tenderloin (about 1 ¼ pounds)
1 T. veggie oil
Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper and olive oil in a small bowl. Rub mix all over the tenderloin.
Heat a large heavy skillet over medium high heat; add veggie oil. Add pork and brown all over, about 4 minutes to a side. Transfer skillet to oven and roast pork, turning occasionally until a thermometer inserted into thickets part of the meat registers 145-150 degrees, about 20 minutes. Transfer pork to cutting board, tent with foil and let rest 10 minutes before slicing.
Deglaze pan with some brandy, scraping up the bits. Bring to a low simmer and add a knob of butter, stirring until butter has melted and enriched the sauce. Season to taste with salt and pepper and pour over sliced pork before serving.
2 T. finely chopped fresh sage
1 ½ t. coarse salt
¼ t. fresh ground pepper
2 T. olive oil
1 pork tenderloin (about 1 ¼ pounds)
1 T. veggie oil
Preheat oven to 400 degrees. Stir together garlic, sage, salt, pepper and olive oil in a small bowl. Rub mix all over the tenderloin.
Heat a large heavy skillet over medium high heat; add veggie oil. Add pork and brown all over, about 4 minutes to a side. Transfer skillet to oven and roast pork, turning occasionally until a thermometer inserted into thickets part of the meat registers 145-150 degrees, about 20 minutes. Transfer pork to cutting board, tent with foil and let rest 10 minutes before slicing.
Deglaze pan with some brandy, scraping up the bits. Bring to a low simmer and add a knob of butter, stirring until butter has melted and enriched the sauce. Season to taste with salt and pepper and pour over sliced pork before serving.
Labels: entrees
# posted by Lorraine @ 12:43 PM 
