Sage-Rubbed Pork Tenderloins with Sage Butter

Sage-Rubbed Pork Tenderloins with Sage Butter

Photograph by Annabelle Breakey

SERVES 8
TIME About 1 hour


Ingredients
2 tbsp. crumbled dried sage
1 1/2 tsp. each brown sugar and coarse kosher salt
1 tsp. each garlic powder and pepper
2 pork tenderloins (3/4 to 1 lb. each)
6 tbsp. butter, preferably unsalted
2 tbsp. olive oil
1/4 cup packed fresh sage leaves, plus sprigs for garnish (optional)
1 garlic clove, slivered
1 tsp. mashed anchovy fillet, or salt to taste
Olive-oil or vegetable-oil spray


Directions

1. In a small bowl, stir together dried sage, brown sugar, salt, garlic powder, and pepper. Rub into tenderloins. Let sit, covered, at room temperature for 25 to 30 minutes.

2. Meanwhile, prepare a gas or charcoal grill for a two-level fire: one side at high heat and the other at medium.

3. In a small saucepan over medium-low heat, cook butter, oil, fresh sage, and garlic, stirring occasionally, about 10 minutes; stir in anchovy and remove from heat. Let sit 10 minutes. Strain butter and keep warm.

4. Spray tenderloins generously with oil. Arrange on a cleaned, oiled cooking grate over high heat, angling thinner ends away from hottest part of fire. Grill uncovered, turning occasionally, until browned on all sides, about 5 minutes total. Move tenderloins to medium heat (cover if using gas) and grill, turning occasionally, until internal temperature reaches 150° and center still has a touch of pink remaining (cut to check). Time depends on meat’s thickness: Thin tenderloins (about 1 1/2 in. diameter) require 8 to 10 minutes; plump tenderloins (up to 2 1/2 in. diameter) may need twice that long. Remove from grill, tent with foil, and let pork rest 10 minutes before carving. Cut into thin slices, garnish with sage sprigs if you like, and serve with sage butter.


PER SERVING 256 cal., 67% (171 cal.) from fat; 20 g protein; 19 g fat (7.8 g sat.); 1.9 g carbo (0.1 g fiber); 525 mg sodium; 86 mg chol.


Serve with Educated Guess Cabernet Sauvignon 2007 (Napa Valley)