Sage Rubbed Pork Tenderloin
Sage Rubbed Pork Tenderloin will be your new favorite way to prepare this lean cut of pork. Pork tenderloin is rubbed with sage and other spices, then roasted to juicy perfection. Pair with some of my fall-inspired side dishes.
This is the best and easiest 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.
The difference between pork tenderloin and pork loin
Pork tenderloin is 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.
Tenderloin is the best lean cut of pork. It is the filet mignon of white meat because it is lean and roasts up really fast.
Combination cooking method
The method that has worked for me for years. 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.
Pork tenderloin cooking time
The best way to make sure you don’t overcook this lean cut of meat (and it’s easy to do). Use a meat thermometer (instant-read thermometer is best). 145°F/63°C is the ideal internal 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. Place tenderloin on a cutting board (lightly tented with foil) at room temperature for 10 minutes before slicing. During this time, it will continue to cook and it can quickly go from soft and juicy, to dry and tough.
Best spice rub for pork
The seasonings are simply dried sage, garlic powder, salt and pepper. I always use fresh sage leaves 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 spice rub.
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.
I typically always use fresh garlic in my recipes, but again, when garlic is overcooked or cooked at high temperatures it can turn bitter. It is not advisable to use fresh garlic for this recipe.
Serving Sage Rubbed Pork Tenderloin
Pork tenderloin are perfect for dinner parties as you can make 2 or 3 depending on how many guests you have. In addition to preparing it simply spice rubbed, I also like Roasting with Balsamic Glaze, or cooking Pork in Apple and Ale Gravy.
I like to serve this sage rubbed pork tenderloin with a side of Roasted Brussels Sprouts with Cranberry Glaze that is slightly sweet and tart and the glaze is also delicious on drizzled on the pork (see below).
Another idea for a little sweet with your savory, and another delicious side option, is Indian Apple Chutney. Apples are a delicious paring with pork.
Pork tenderloin leftovers
If I have any leftovers, I like to slice the pork into half-inch slices and serve Pork & Cranberry Crostini. Great for the holidays and entertaining.
If you’ve tried this Sage Rubbed Pork Tenderloin or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
Sage Rubbed Pork Tenderloin
Video
Ingredients
- 1 tablespoon dried sage
- ¾ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound (453 grams) pork tenderloin
- 2 teaspoon vegetable oil
Instructions
- 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.
I loved that you used sage and garlic with the pork.
These flavors are so good with pork and also venison.
Thank you. Venison would be a delicious option.
I would be interested in adding brown sugar to the rub, but wonder how that will impact the roasting. certainly it would change the flavor. do you think brown sugar would get crusty when roasted? how much would you add to the rub mixture? thanks
I have added brown sugar to the rub in the past and it is delicious. If I remember, I added about 3/4-1 teaspoon. Enjoy.
This is delicious and easy. I realized I only used some of the butter recipe, so I now cut that part in half. I serve with roasted red potatoes and asparagus.
I’m so glad you liked it and I love what you served with it too 🙂
I bet this makes your whole house smell so delicious!! I’m definitely making this!
Your pork tenderloin looks so juicy and succulent!
This would be a great dish for company. And, I’m totally drawn to those sweet potatoes. They look awesome. I went to buy one of those yellow sweet potatoes last week, but my store didn’t have them. I’ll have to keep an eye out because yours looks so pretty with both kinds!
This is a delicious recipe! I love the combination of flavors!
This pork and the potatoes have my name written all over them!
Anything with sage I adore, it is such a delicious herb. You tenderloin looks amazing!!
It is recipes like this that make you very unique and talented. This looks like a very hearty meal that the whole family can enjoy.
This recipe looks so good! sage rubbed tenderloin needs a place at MY dinner table!
This is a beautiful dish…as my teenage son would say, MEAT! I won’t even tell you how much meat he eats in a day. Protein is a good thing and he is already way taller than me 🙂
I love using sage to enhance flavors of meat. This tenderloin looks deliciously good!
The herbs and spices you chose for this Pork sound amazing. Can’t wait to try this one! 🙂
Sounds delicious Janette, I love grilling the tenderloin in the summer, will give your rub a try. Of course I do love the maple glazed sweet potatoes also, it’s my family’s favorite.
Amazing flavors and tastes going on with this pork tenderloin! Very nicely done, Janette!!
Looks amazing!
Thank you Justine
Sounds yummy, I love sweet potatoes for all my holidays! Have a happy weekend. 🙂
Made a great Sunday supper.