Pork Tenderloin with Sage & Marsala Sauce
by Ruth Lively
This may look like a special-occasion roast, but it’s actually perfect for a weeknight, and while the fried sage leaves are optional, do try them. They make an unusual crisp garnish and add visual appeal to this simple but elegant dish.
Serves 4
To learn more, read the article:
Fall for Sage
For the fried sage leaves (optional):
12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
Olive oil, for frying
Kosher salt
For the pork:
1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed and cut in half crosswise
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 tsp. pink peppercorns, crushed (optional)
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
1/2 cup sweet Marsala
1 Tbs. chopped fresh sage leaves
Make the fried sage leaves, if using:
Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.
Cook the pork:
Position a rack in the center of the oven and heat the oven to 375°F. Season the pork tenderloin with the salt and pepper and rub it evenly with the pink peppercorns, if using.
Heat 1 Tbs. of the butter and the oil in a 10-inch ovenproof skillet or straight-sided sauté pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat registers 140°F, 10 to 15 minutes. Move the pork to a cutting board and tent loosely with foil.
Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbs. butter and the chopped sage. Swirl or stir the sauce until the butter melts.
Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat. Garnish with the fried sage leaves, if using.
Serving Suggestions
Serve this dish with
mashed potatoes, braised vegetables, or just a fresh green salad.
nutrition information (per serving):
Calories
(kcal):
300;
Fat
(g):
14;
Fat Calories
(kcal):
120;
Saturated Fat
(g):
6;
Protein
(g):
28;
Monounsaturated Fat
(g):
6;
Carbohydrates
(g):
5;
Polyunsaturated Fat
(g):
1;
Sodium
(mg):
200;
Cholesterol
(mg):
95;
Fiber
(g):
0;
photo: Scott Phillips
From Fine Cooking 88
, pp. 26
September 18, 2007
