Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Parmesan–Sage Pork Loin

Judd Pilossof

Servings: four.

Load up your favorite roasting pan with vegetables, pork, and seasonings, and sit back and relax. The aromas emanating from the kitchen will knock your socks off. This meal gives you a slow-cooked taste without having to wait all day. Or, for an even more hands-off meal, try the slow cooker version below.

This recipe is excerpted from Robin to the Rescue.


  • 2 cups diced red potatoes, unpeeled
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1-1/2 cups reduced-sodium chicken broth
  • 1/2 cup dry sherry
  • One 2-lb. pork tenderloin, trimmed of silverskin
  • Table salt and freshly ground black pepper to taste
  • 2 Tbs. dried sage
  • 1 Tbs. salt-free garlic-and-herb seasoning
  • 1/4 cup freshly grated Parmesan cheese


  • Heat the oven to 400°F.Arrange the potatoes, onion, celery, and carrots in a large roasting pan. Pour the broth and sherry over them. Season the pork all over with salt and pepper and sprinkle with the sage and garlic-and-herb seasoning. Place the pork on top of the vegetables and sprinkle with the Parmesan (press the cheese into the meat). Roast until an instant-read thermometer inserted into the thickest part registers 160°F, about 45 minutes.

    Let the pork rest for 10 minutes, then cut crosswise into 1/2-inch-thick slices and serve with the vegetables and brothy sauce.

Break out the slow cooker: Follow the directions above, except arranging the ingredients in a large slow cooker instead of a roasting pan. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.


Rate or Review

Reviews (3 reviews)

  • User avater
    LauraWilliams | 05/01/2019

    Very tasty!

  • MikePhila | 12/03/2016

    I agree with the first review as far as the blandness. However, this becomes much better if you saute the vegetables in olive oil with some salt and pepper first. Cook until they soften and begin to carmelize. I did this after finding out how bland they were and the carrots were not cooked and it worked. Also, there is a reference to garlic and herb seasoning but no definition. FC needs to review these recipes better before posting.

  • DrKoob | 01/13/2011

    This recipe reminds me of a decaf/non-fat latte---why bother. Yes, the pork was tender and yes it was easy to do but it was the second blandest recipe we have ever found at Fine Cooking. Really disappointed. Just blah. Would not make it again.

Rate this Recipe

Write a Review


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.