Sage And Garlic Crusted Pork Tenderloin Food

SAGE AND GARLIC CRUSTED PORK TENDERLOIN

Steps:

• Preheat oven to 400.
• Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
• Rub mixture all over pork.
• Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
• Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
• Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.

SAGE-AND-GARLIC-CRUSTED PORK TENDERLOIN

Steps:

• 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.

CORNBREAD-CRUSTED PORK LOIN WITH SAGE

Steps:

• Preheat oven to 425°F.
• Heat oil in large non-stick pan over high heat.
• While oil heats, season the loin with salt and pepper.
• When oil is very hot but not smoking, add loin to pan and brown on all sides, about 4 minutes total.
• Transfer to oiled, foil-wrapped shallow baking pan.
• Reduce heat under non-stick pan to medium and add butter. Add garlic and cook until fragrant and slightly browned, about 1 minute.
• Crumble cornbread into pan and sprinkle with cheese.
• Layer sage leaves together in one hand, and use kitchen shears in the other to snip fine ribbons onto the cornbread. Stir mixture in pan and season with pepper to taste.
• Spread mustard over loin, then carefully but firmly pat the crumb mixture onto the mustard (when making this for family, I just mound the crumbs over the loin and pat it down a bit for speed).
• Tent loosely with foil and cook just until instant-read thermometer registers 155 (a remote probe thermometer helps, otherwise you are likely to knock off a lot of the crust by repeatedly stabbing the loin) about 20-25 minutes.
• Transfer loin to a cutting board and tent with foil. Let rest 10 minutes before serving.

ROASTED PORK TENDERLOIN WITH SAGE CORN BREAD CRUST

Steps:

• Preheat oven to 425°F.
• Pat pork dry and sprinkle with salt and pepper.
• Heat oil in a 10-inch nonstick skillet over high heat until hot but not smoking, then brown pork, turning, about 4 minutes. Transfer to an oiled shallow baking pan.
• Add butter to skillet and cook garlic over moderate heat, stirring, until fragrant, about 30 seconds. Remove pan from heat and stir in crumbs, sage, and salt and pepper to taste.
• Spread mustard over pork and pat half of seasoned crumbs onto mustard, then sprinkle with remaining seasoned crumbs. Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into meat registers 155°F, 20 to 25 minutes. (Check after 15 minutes to see if crumbs are getting too dark; if they are, tent loosely with foil.) Transfer to a cutting board, then tent loosely with foil and let stand 10 minutes before slicing (temperature will rise to 160°F).

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC

Steps:

• Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
• Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
• Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
• Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
• Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
• Chef's notes:
• If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
• If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.