sage and garlic pork tenderloin with almond sage pesto

sage and garlic pork tenderloin with almond sage pesto | conifères & feuillus
Sage is the star of this pork tenderloin dinner.sage and garlic pork tenderloin with almond sage pesto | conifères & feuillussage and garlic pork tenderloin with almond sage pesto | conifères & feuillus

Sage and Garlic Crusted Pork Tenderloin (adapted from here)

(serves 6-8)

  • 20-25 g garlic cloves, crushed
  • 2 tbsp finely chopped fresh sage
  • 2 1/2 tsp coarse salt
  • 1/2 tsp freshly ground pepper
  • 4 tbsp olive oil (divided)
  • 2 pork tenderloins (about 1 1/4 pounds each)
  1. Preheat oven to 400°F.
  2. Stir together garlic, sage, salt, pepper, and 2 tbsp olive oil in a small bowl. Rub mixture all over pork.
  3. Heat a large, heavy sauté pan over medium-high heat. Add 2 tbsp olive oil. Add pork, and brown all over, about 4 minutes.
  4. Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145° F to 150° F, about 20 minutes.
  5. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing.
  6. Serve with almond sage pesto.

Almond Sage Pesto

(fills a 200 mL jar)

  • 50 g fresh sage
  • 20 g fresh parsley
  • ½ cup olive oil
  • ¼ tsp salt
  • 1 clove garlic
  • 2 tbsp lemon juice
  • ½ cup almonds
  1. Combine all ingredients in a food processor and process until well combined and smooth.

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