A plant native to the Mediterranean, Sage leaf has long been used as a cooking herb as well as for therapeutic purposes. It is a member of the mint family, it adds a pepper-like flavor to many savory dishes. Finest German and English sausages used organic sage, rubbed sage is a common flavoring for rich, fatty meats such as pork or lamb. While in France, it is used for lighter meats, poultry and fish, and while Italian cooks saute it in olive oil and combine it with cheese to create the stuffing for a pasta dish known as buro e salvia.
Try this delicious Sage Rubbed Pork Tenderloin.
- 1 Tbsp dried sage rubbed
- 3/4 tsp garlic powder
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1lb pork tenderloin
- 2 tsp vegetable oil
- Preheat oven to 425 degrees Fahrenheit.
- Add the sage, garlic powder, salt and pepper to a bowl and mix well.
- Drizzle the tenderloin with oil and rub all over. Sprinkle the spice mix all over the pork and rub well with hands.
- Preheat a large cast iron skillet or oven-proof skillet on the stove over medium-high heat for 2 minutes. Add the pork and seer on each side for 3 minutes each.
- Transfer the pan to the oven and roast for 15-17 minutes until a meat thermometer measures 140F. Remove from the oven and allow the pork to rest on a cutting board 10 minutes before slicing. The pork will continue to cook when it comes out of the oven and 145F is the final temperature it needs to reach using a meat thermometer.