Sage Rubbed Roasted Pork Tenderloin Food

SAGE RUBBED ROASTED PORK TENDERLOIN

Steps:

• Position a rack near the bottom of the oven and preheat to 500(F) degrees. Stir together the seasonings in a small bowl. Add olive oil. Rub all over the meat and place the tenderloin in the smallest roasting pan that will hold it. (I used non-stick aluminum foil in the small broiler pan.) Roast for 10 minutes, flip over and roast another 8 minutes or until internal temp registers 155 degrees. Let rest for about 10 minutes. Slice into half-inch slices. Can add a little water to the roasting pan, scraping brown bits from the bottom and pour over tenderloin.

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.

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

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.

SAGE-RUBBED PORK TENDERLOINS WITH SAGE BUTTER

Steps:

• Stir together dried sage, brown sugar, salt, garlic powder, and pepper and massage into tenderloins. 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).
• 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. Let sit 10 minutes. Strain butter and keep warm.
• 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. Remove from grill, tent with foil, and let pork rest 10 minutes before carving. Cut into thin slices, garnish with sage sprigs, if you like, and serve with sage butter.
• Set up your grill: Two-level Grilling
• 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.
• 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.
• Note: Nutritional analysis is per serving.

HERB-RUBBED PORK TENDERLOIN

Steps:

• In a small bowl, combine the first seven ingredients; rub over pork. Place in a large ungreased shallow glass dish. Cover and refrigerate for up to 8 hours., Place tenderloins on a rack in a shallow roasting pan. Bake at 425° for 25-30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.

ROASTED PORK TENDERLOIN WITH GRAPES AND SAGE

Steps:

• Heat oven to 425 degrees. Tuck 6 sage leaves under kitchen twine and season pork with salt and pepper.
• Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sear pork on all sides until golden, about 8 minutes, then remove from heat and set aside. Add remaining oil to pan with grapes, shallot, and remaining sage. Season with salt and pepper. Nest pork in center of pan.
• Transfer pan to oven and roast until pork reaches 145 degrees on an instant-read thermometer, about 15 minutes. Remove pork and let stand 10 minutes before slicing.
• Stir vinegar into grape mixture. Spoon grape mixture over pork and serve with couscous.

ROAST PORK TENDERLOINS WITH PROSCIUTTO AND SAGE

Steps:

• Preheat oven to 450ºF.
• Combine sage, oil, garlic, pepper and salt in small bowl. Arrange one quarter of the prosciutto slices slightly overlapping on sheet of wax paper. Spread top with 1 1/2 teaspoons sage mixture; top with 1 pork tenderloin.
• Using wax paper as a guide, roll up from one long end to cover pork with prosciutto. Transfer to roasting pan. Repeat with remaining sage mixture, prosciutto and pork. (Can be made ahead. Cover and refrigerate up to 24 hours. Remove from refrigerator 1 hour before roasting).
• Roast pork 25 minutes or until meat thermometer inserted in thickest part reaches 160ºF. Transfer pork to cutting board; cover and keep warm.
• Heat juices in roasting pan over medium-high heat. Add vinegar and chicken broth and boil 2 minutes. Strain through fine sieve. Makes 1 cup.
• Slice pork 1/2 inch thick; transfer to warm platter. Spoon sauce over top and garnish with fresh herbs.

GARLIC AND SAGE RUBBED PORK TENDERLOIN

Steps:

• Preheat oven to 375 degrees F.
• Remove pork loin from it packaging and pat dry with paper towels. Set aside on a baking sheet.
• In a small mixing bowl, mix together garlic, lemon zest, sage, Dijon mustard, oil, salt, and pepper until a paste forms.
• Use your hands to rub the paste all over the outside of the pork loin.
• Place lemon slices over the top of the pork.
• Roast for 30 to 35 minutes or until 155 degrees F internal temperature is reached. (You can also add potatoes and vegetables to the sheet pan for a one pan meal.)
• This meat thermometer has an instant digital readout and a meat temperature chart on it for easy reference!
• Turn oven to HIGH broil for 2-3 minutes to add some color to the lemons, if desired.
• Remove pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes. Slice pork loin into 1/2-inch slices.
• Transfer pork to a serving platter. Pour the pan juices over the pork and top with more lemon slices and a sage sprig for presentation points.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

SAGE ROASTED PORK TENDERLOIN AND BEANS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Combine beans, artichoke hearts, tomatoes, lemon rind, and 1 teaspoon sage; place in 13x9 inch baking pan.
• Cut slits in tenderloins with sharp paring knife and insert slivers of garlic; sprinkle pork lightly with pepper and remaining 1 teaspoon sage. Place on top of bean mixture; drizzle with oil.
• Roast at 425 F. until pork is done and juices run clear, 35 to 40 minutes. Spoon bean mixture onto rimmed serving platter; slice pork and arrange on beans.

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.