Sage Rubbed Pork Tenderloin will be your new favorite way to enjoy pork. Pork tenderloin is rubbed with fresh sage and spices, then roasted to juicy perfection for a dish that your family will love for any weeknight or Sunday dinner.
This is the best pork tenderloin recipe that uses a rub on the pork rather than a marinade because it cuts down on the prep time. You can come home from work and get the tenderloin into the oven in the time it takes to preheat the oven.
What is the difference between pork tenderloin and pork loin?
First you will notice that a pork tenderloin in longer and thinner than a pork loin. Tenderloin has barely any fat which does best with faster cooking and the loin has a thick cap of fat on top which can hold up to longer, slower cooking.
The method that has worked for me for years is to sear the tenderloin in a skillet on the stove top then finish in the oven. Searing on the stove gives the pork a delicious crust and helps seal in the juices.
Tenderloin is the best cut of pork. It is the filet mignon of white meat because it is lean and roasts up really fast.
How long do you cook a pork tenderloin?
The best way to make sure you don’t overcook this lean cut of meat (and it’s easy to do) is to use a meat thermometer. 145°F/63°C the ideal temperature to ensure the best result. It is advisable to remove the pork from the oven at 140°F/60°C as the meat needs to rest for 10 minutes before slicing and in this time, it will continue to cook and it can quickly go from soft and juicy, to dry and tough.
I have to say that I think sage is my favorite herb. Of course in the summer, I say that basil is my favorite, so apparently I change my mind with the seasons and that’s OK. In addition to sages earthy flavor, it is such a versatile herb.
The seasonings are simply dried sage, garlic powder, salt and pepper. I always use fresh sage in the fall and winter, but some fresh herbs don’t hold up to high temperature cooking and sage is one of them so I use dried for this. I also always use fresh garlic, but again, when garlic is overcooked or cooked at high temperatures it can turn bitter so this is the only time I will use garlic powder.
It can be roasted, fried, sautéed and goes with both savory and sweet. It’s aroma just oozes fall, but since we will be eating a rafter of birds in the coming weeks, the next best meat pairing for sage is pork.
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Pork tenderloin is rubbed with fresh sage and spices, then roasted to juicy perfection.
Prep Time15 minutes
Cook Time30 minutes
Additional Time10 minutes
Total Time55 minutes
1 tablespoon dried sage
3/4 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
1 pound (453 grams) pork tenderloin
2 teaspoon vegetable oil
Preheat oven to 425°F/225°C.
Add the sage, garlic powder, salt and pepper to a bowl and mix well.
Drizzle the tenderloin with oil and rub all over. Sprinkle the spice mix all over the pork and rub well with hands.
Preheat a large cast iron skillet or oven-proof skillet on the stove over medium-high heat for 2 minutes. Add the pork and seer on each side for 3 minutes each.
Transfer the pan to the oven and roast for 15-17 minutes until a meat thermometer measures 140°F/60°C. Remove from the oven and allow the pork to rest on a cutting board 10 minutes before slicing. The pork will continue to cook when it comes out of the oven and 145°F/63°C is the final temperature it needs to reach using a meat thermometer.