Sage-rubbed Pork Tenderloins with Sage Butter

Name: Sage-rubbed Pork Tenderloins with Sage Butter
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon mashed anchovy fillet, or salt to taste; 1 teaspoon freshly ground black pepper; 2 teaspoons brown sugar; 2 teaspoons coarse kosher salt; 2 Tbsps crumbled dried sage; 59 milliliters packed fresh sage leaves, plus sprigs for garnish, if you like; 1 garlic clove, slivered; 1 teaspoon garlic powder; 2 Tbsps olive oil; 1 kilograms pork tenderloins; 6 Tbsps butter, preferably unsalted

Sage-rubbed Pork Tenderloins with Sage Butter might be just the main course you are searching for. One serving contains 304 calories, 33g of protein, and 18g of fat. This recipe serves 8. It is a good option if you're following a gluten free diet. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up anchovy fillet, garlic powder, sage, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 1 hour.

Instructions

Stir together dried sage, brown sugar, salt, garlic powder, and pepper and massage into tenderloins.

Ingredients you will need

Garlic Powder

Brown Sugar

Dried Sage

Pepper

Salt

Let sit, covered, at room temperature 25 to 30 minutes.

Meanwhile, prepare a gas or charcoal grill for a two-level fire (see "Set Up Your Grill: Two-Level Grilling," below), with one side at high heat and the other at medium (5 seconds with the hand test).

Equipment you will use

Grill

In a small saucepan over medium-low heat, cook butter, olive oil, fresh sage, and garlic about 10 minutes; stir in anchovy and remove from heat.

Ingredients you will need

Fresh Sage

Olive Oil

Anchovies

Butter

Garlic

Equipment you will use

Sauce Pan

Let sit 10 minutes. Strain butter and keep warm.

Ingredients you will need

Butter

Spray tenderloins generously with oil. Arrange on a cleaned, oiled cooking grate over high heat, angling thinner ends away from hottest part of fire. Grill uncovered, turning occasionally, until browned on all sides, about 5 minutes total. Move tenderloins to medium heat (cover if using gas) and grill, turning occasionally, until internal temperature reaches 150 and center has a touch of pink remaining (cut to check). Time depends on meat's thickness: Thin tenderloins (about 1 1/2 in. diameter) require 8 to 10 minutes; plump tenderloins (up to 2 1/2 in. diameter) may need twice that long.

Ingredients you will need

Meat

Cooking Oil

Equipment you will use

Grill

Remove from grill, tent with foil, and let pork rest 10 minutes before carving.

Ingredients you will need

Pork

Equipment you will use

Grill

Aluminum Foil

Cut into thin slices, garnish with sage sprigs, if you like, and serve with sage butter.

Ingredients you will need

Butter

Sage

Set up your grill: Two-level Grilling

Equipment you will use

Grill

ON CHARCOAL: Ignite 75 to 85 briquets in a chimney starter (or on the fuel grate); open grill vents. When they're coated with ash, mound against one side of the grate into a slope. Allow coals to burn down until they reach desired heat level.

Equipment you will use

Grill

ON GAS: Turn all burners to high, close lid, and heat for 15 minutes. If you have three or more burners, leave two adjacent burners on high and turn the remaining burners anywhere from medium to low, depending on recipe. If you have two burners, leave one burner on high and turn the other on medium to low.

Equipment

Grill

Sauce Pan

Aluminum Foil

Ingredients

Servings:

1teaspoon

mashed anchovy fillet, or salt to taste 1teaspoon

freshly ground black pepper 2teaspoons

brown sugar 2teaspoons

coarse kosher salt 2Tbsps

crumbled dried sage 59milliliters

packed fresh sage leaves, plus sprigs for garnish, if you like 1

garlic clove, slivered 1teaspoon

garlic powder 2Tbsps

olive oil 1kilograms

pork tenderloins 6Tbsps

butter, preferably unsalted

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Alta Vista Classic Malbec. It has 5 out of 5 stars and a bottle costs about 13 dollars.