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!
Servings: 4 servings
Calories: 21kcal
Ingredients
- 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
Instructions
- 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.
Notes
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.
Nutrition
Calories: 21kcal | Fat: 2g | Sodium: 319mg | Vitamin C: 0.5mg | Calcium: 3mg