Sage Pork Tenderloin
Perfect for the summer, this succulent pork tenderloin dish takes nothing to prepare and will satisfy your hunger.
Yield
6 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
pork
tenderloin |
|
| 5 | each |
sage
leaves, fresh |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
vegetable oil
olive |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
pork
tenderloin |
|
| 5 | each |
sage
leaves, fresh |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 5 | ml |
vegetable oil
olive |
|
Directions
Butterfly and lay pork open. Place sage in open cut, sprinkle with salt and pepper. Fold back over and tie into original shape. Brown well directly over hot coals. Remove to edge of grill. Rub with oil. Place additional sage sprigs onto coals as desired.
Cover and cook to an internal temperature of 160 degrees. Carve into thin slices. Serve hot, with a flavored butter.
