- 2 lbs. pork tenderloin
- 1 1/2 Tbsp. minced fresh sage leaves
- 1 1/2 Tbsp. extra virgin olive oil, plus 2 more for pan
- 1 1/2 Tbsp. minced garlic
- 1 tsp. fresh cracked black pepper
- 1 tsp kosher salt
Allow the tenderloin to come close to room temperature. Preheat oven to 400˚F. Combine sage, olive oil, garlic, salt and pepper in a small bowl. Using a fork, pierce the surface of the tenderloin. Rub the sage mixture all over the tenderloin and into the holes. Preheat 2 tablespoons of the olive oil in a large ovenproof skillet or sauté pan on medium high heat. Once the pan is hot, almost smoking, place tenderloins in the pan and sear on each side for approximately 4 minutes until well browned. Place pan, with tenderloin still in it, in the oven until internal temperature reaches 155˚F. This will take about 15 minutes. Remove and let rest on a cutting board for 10 minutes. Slice and serve.
Recipe from P. Allen Smith’s Veggies & Herbs card collection, featuring 27 of Smith’s favorite herbs and vegetables, as well as corresponding recipes for a true garden-to-table experience. Browse this and other P. Allen Smith books and publications at www.pallensmith.com.