Pork Tenderloin With Sage & Marsala Sauce

“The is from Fine Cooking, I've made it 2 or 3 times since finding it 3 weeks ago. I made the fried sage leaves the first time but they are more for decoration, so it's up to you. I also didn't use the pink peppercorns as I didn't have any. I also cook until the themometer reads 155-160 F. The marsala gives it a mild sweet flavor. Enjoy!”

Ingredients Nutrition


  1. Making the fried sage leaves, if using:
  2. Pour enough olive oil in a heavy skillet to cover bottom by about 1/8 inch and heat over medium heat until oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15-30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.
  3. Cook the pork:
  4. 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 in evenly with the pink peppercorns, if using.
  5. Heat 1 tablespoons of the butter and the oil in a 10 inch ovenproof skillet or straight-sided saute 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 reads 140 F, 10-15 minutes. Move the pork to a cutting board and tent loosely with foil.
  6. 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 lossen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbsp of butter and chopped sage. Swirl or stir the sauce until the butter melts.
  7. 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.
  8. Enjoy!

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