Recipe: Sage-Roasted Pork Tenderloin

Cookbook

Sage-Roasted Pork Tenderloin
with Dried Plum Sauce

Serves 2

1 hour

Pork tenderloin is like the filet mignon of the pig, so I serve this with Red Onions Roasted with Balsamic and Honey (page 260 of the book) and round everything out with Garlic-Chive Mashed Potatoes (page 237). Charred red onions match perfectly with the sweetness of the dried plums (dried plum is code for prune).

Plum Sauce
1 bottle fruity red wine, such as Pinot Noir
1/3 cup sugar
2 tablespoons red wine vinegar
3/4 cup pitted prunes
Sea salt and freshly ground black pepper

Pork Tenderloin
4 fresh sage leaves
1 pound pork tenderloin
Sea salt and freshly ground black pepper
Extra-virgin olive oil

Start with the plum sauce, because it takes longer than the pork. Combine the red wine, sugar, vinegar, and prunes in a pot. Cook over medium heat until the prunes simmer down and get really soft, about 20 minutes. While that is cooking, move on to the pork.

Preheat the oven to 400 degrees F. Arrange the sage sprigs in a row down the length of the pork tenderloin and tie with butcher's twine to hold them in place. Season the pork all over with salt and pepper. Put a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a little olive oil and get it almost smoking. Add the pork to the pan and sear on all sides until nicely browned and caramelized. Transfer the whole thing to the oven, pan and all, and roast the pork for 10 to 12 minutes.

purée the prune mixture in a food processor or with a handheld blender. The prunes will thicken the sauce; season with salt and pepper. Cut the string off the pork but leave the sage leaves in place. Slice the pork tenderloin on a slight bias into 1-inch-thick pieces. Drizzle the sauce over the pork.

Buy the Book!

from:
Tyler Florence's Real Kitchen
An indispensible guide for anybody who likes to cook
Clarkson Potter
$32.50
Hardcover, 304 pages
ISBN: 0-609-60997-1
Recipe reprinted by permission.