I’ve come to realize that Pork Tenderloin belongs with sage. Well pork does in general. I’ve made an awesome Crock Pot dish with Sage as the main character. I’ve also made Grilled Pork Kabobs with Sage being a key ingredient, so when I found this recipe…….I had to try yet another one!! I know I know…….but trust me, it’s worth it. Do you trust me? I know you do.
This recipe was adapted from a little blog I found on accident while wondering what to do with this gorgeous amount of Sage I have suddenly grown!! The Naptime Chef is a wicked cute blog with some awesome recipes, obviously since I have all this Sage to use I’ll be back to that blog to make Kelsey’s Mushroom & Sage Risotto!!
1 Pork Tenderloin, 1lb.
1/4 Cup of freshly grated parmesan cheese
5-6 Fresh sage leaves
1/4 Cup of Dijon Mustard
1/4 Cup of Honey
2 tsp. of Soy Sauce
2 Cloves of garlic, minced
Preheat oven to 350F.
Place the pork in the baking pan. (I used foil to prevent a mess) Using a paring knife slit the tenderloin down the center about half way into the meat. Add the parmesan cheese pressing it into the pork. Stuff the sage leaves into the cavity so that they cover the entire length of the cavity.
Pinch the cavity back together, don’t worry if it gapes open a bit. I laid it down seem side down.
In a small bowl, whisk together mustard, honey, soy sauce and garlic. Drizzle the glaze over the pork, making sure it is entirely covered. At this point the tenderloin can stay in the fridge, covered, for the afternoon.
4. Cook the tenderloin according to package instructions. Slice and serve!
How good does this look? No seriously? I think Pork is my new addiction! I served it with a sauteed summer squash and zucchini, lightly oiled and seasoned along with just simple brown rice. Simple but scrumptious!