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Garlic and Sage Rubbed Pork Tenderloin

This Garlic and Sage Rubbed Pork Tenderloin recipe is an easy 30-minute dinner that's great for busy weeknights, but it's special enough for an intimate holiday meal too!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dinner
Cuisine: American
Keyword: garlic and sage rubbed pork tenderloin, garlic and sage rubbed pork tenderloin recipe
Servings: 4 servings
Calories: 21kcal
Author: Julie Espy


  • One 2-pound pork loin
  • 2 cloves garlic minced
  • Zest of 1 lemon
  • 2 tablespoons fresh sage fine chopped
  • 2 teaspoons Dijon mustard
  • 2 teaspoon olive oil or vegetable oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Lemon slices


  • Preheat oven to 375 degrees F.
  • Remove pork loin from it packaging and pat dry with paper towels. Set aside on a baking sheet.
  • In a small mixing bowl, mix together garlic, lemon zest, sage, Dijon mustard, oil, salt, and pepper until a paste forms.
  • Use your hands to rub the paste all over the outside of the pork loin.
  • Place lemon slices over the top of the pork.
  • Roast for 30 to 35 minutes or until 155 degrees F internal temperature is reached. (You can also add potatoes and vegetables to the sheet pan for a one pan meal.)
  • This meat thermometer has an instant digital readout and a meat temperature chart on it for easy reference!
  • Turn oven to HIGH broil for 2-3 minutes to add some color to the lemons, if desired.
  • Remove pork from the oven and transfer to a cutting board. Tent loosely with foil and let rest for 10 minutes. Slice pork loin into 1/2-inch slices.
  • Transfer pork to a serving platter. Pour the pan juices over the pork and top with more lemon slices and a sage sprig for presentation points.


I usually buy the pre-packaged pork loin that runs about 1/7 pounds. Use the 155 degree F internal temperature to help you gauge when the pork loin is done cooking.


Calories: 21kcal | Fat: 2g | Sodium: 319mg | Vitamin C: 0.5mg | Calcium: 3mg