sage and garlic pork tenderloin with almond sage pesto

Sage is the star of this pork tenderloin dinner.

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.