What is the difference between pork tenderloin and pork loin?
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 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.
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- 1 tablespoon dried sage
- 3/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 pound pork tenderloin
- 2 teaspoon vegetable oil
- Preheat oven to 425°F/225°C.
- Add the 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.
Amount Per Serving: Calories: 94 Cholesterol: 49mg Sodium: 233mg Protein: 15g
If I have any leftovers, I like to slice the pork and serve Pork & Cranberry Crostini. Great for the holidays and entertaining.