Pork Tenderloin with Sage Sauce Recipe

From Dorothy McNett's Recipe Book.

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Pork Tenderloin with Sage Sauce

From Dorothy McNett's recipes at www.dorothymcnett.com. Fresh sage leaves have a wonderful robust flavor of pine and citrus and this sauce makes a perfect addition to the serving of a roasted pork tenderloin.

1-2 pork tenderloins (about 1 pound each)
1 - 2 teaspoons extra virgin olive oil
1/4 - 1/2 teaspoon paprika
freshly ground pepper, as desired
pinch of sea salt

1 tablespoon extra virgin olive oil
3-4 cloves garlic, finely diced
1/3 cup white wine or water, or broth
8-10 sun dried tomatoes, cut into small pieces
1/3 cup fresh sage leaves, torn into pieces
fresh spinach or other tender greens for serving
sea salt, as desired, for individual tastes

Preheat oven to 425 degrees. Place the pork tenderloin in a heavy bottomed fry pan or casserole. If roasting 2 of them, make sure they are separated, not touching. Rub with the olive oil and sprinkle with paprika, pepper and salt. Roast about 15-20 minutes, or until a meat thermometer registers 150-155 degrees. Do not overcook! While meat is roasting, make the sage sauce. Heat the olive oil in a small saucepan, adding the diced garlic, wine or water, and cut up tomatoes. Bring to a boil, cook 1 minute. Remove from the heat and allow to stand until the pork is done. When ready to serve, add the torn sage leaves to the sauce. Arrange some spinach or other greens on a platter or on individual dinner plates. Slice the meat into serving sized pieces slightly at an angle, and arrange over the green leaves.. Drizzle with the sauce and serve.

Recipe created 2014-03-11.

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