Sage-rubbed Pork Tenderloins with Sage Butter
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Ingredients
2 tablespoons chopped dried sage
1 ½ teaspoons brown sugar
1 ½ teaspoons coarse kosher salt
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
2 3/4 to 1 pound pork tenderloin
6 tablespoons butter, preferably unsalted
2 tablespoons olive oil
¼ cup fresh sage leaves, plus sprigs for garnish, if desired
1 garlic clove, sliced
1 teaspoon mashed anchovy fillet or salt to taste
Drizzle with olive or vegetable oil
To make
Roast these tenderloins over high heat, then finish cooking on the cooler part of the grill. Drizzle with a simple sage-scented sauce. Cooking time: about 1 hour.
Combine the dried sage, brown sugar, salt, garlic powder and pepper and massage into the tenderloins. Let stand under the lid at room temperature for 25-30 minutes.Meanwhile, preheat a gas or charcoal grill on a two-level flame (see "Setting up the grill: two-level grilling" below) on one side over high heat, and on the other over medium heat (5 seconds for the dough with your hands).In a small saucepan over medium-low heat, saute the butter, olive oil, fresh sage and garlic for about 10 minutes; add the anchovies and remove from the heat. Let stand for 10 minutes. Strain the oil and keep it warm.Drizzle the tenderloins liberally with oil. Place on a cleaned, greased roasting rack over high heat, drawing the thinner tips away from the hottest part of the fire. Cook on the grill, uncovered, turning occasionally, until it is browned on all sides, about 5 minutes in total. Put the tenderloins on a medium heat (if using gas, cover) and fry, turning occasionally, until the internal temperature reaches 150 ° and the middle is slightly pink (cut to check). The time depends on the thickness of the meat: thin tenderloins (approximately 1 1/2 inches in diameter) take 8 to 10 minutes; plump tenderloins (up to 2 1/2 inches in diameter) may take twice as long. Remove from the grill, cover with foil and let the pork rest for 10 minutes before cutting. Cut into thin slices, garnish with sage sprigs if desired, and serve with sage oil.Prepare the Grill: Two-level grilling experienceON CHARCOAL: Light 75 to 85 briquettes in the fireplace insert (or on the fuel grate); open the grill holes. When they are covered with ash, place them in a pile on the grill on one side to make a slope. Allow the coals to burn through until they reach the desired heat level.ON GAS: Turn on all hotplates to maximum, close the lid and warm up for 15 minutes. If you have three or more hotplates, leave the two adjacent hotplates on at maximum and the others on medium or low, depending on the recipe. If you have two hotplates, leave one on high power and the other on medium - low.Note: A nutritional analysis is provided for each serving.
Combine the dried sage, brown sugar, salt, garlic powder and pepper and massage into the tenderloins. Let stand under the lid at room temperature for 25-30 minutes.Meanwhile, preheat a gas or charcoal grill on a two-level flame (see "Setting up the grill: two-level grilling" below) on one side over high heat, and on the other over medium heat (5 seconds for the dough with your hands).In a small saucepan over medium-low heat, saute the butter, olive oil, fresh sage and garlic for about 10 minutes; add the anchovies and remove from the heat. Let stand for 10 minutes. Strain the oil and keep it warm.Drizzle the tenderloins liberally with oil. Place on a cleaned, greased roasting rack over high heat, drawing the thinner tips away from the hottest part of the fire. Cook on the grill, uncovered, turning occasionally, until it is browned on all sides, about 5 minutes in total. Put the tenderloins on a medium heat (if using gas, cover) and fry, turning occasionally, until the internal temperature reaches 150 ° and the middle is slightly pink (cut to check). The time depends on the thickness of the meat: thin tenderloins (approximately 1 1/2 inches in diameter) take 8 to 10 minutes; plump tenderloins (up to 2 1/2 inches in diameter) may take twice as long. Remove from the grill, cover with foil and let the pork rest for 10 minutes before cutting. Cut into thin slices, garnish with sage sprigs if desired, and serve with sage oil.Prepare the Grill: Two-level grilling experienceON CHARCOAL: Light 75 to 85 briquettes in the fireplace insert (or on the fuel grate); open the grill holes. When they are covered with ash, place them in a pile on the grill on one side to make a slope. Allow the coals to burn through until they reach the desired heat level.ON GAS: Turn on all hotplates to maximum, close the lid and warm up for 15 minutes. If you have three or more hotplates, leave the two adjacent hotplates on at maximum and the others on medium or low, depending on the recipe. If you have two hotplates, leave one on high power and the other on medium - low.Note: A nutritional analysis is provided for each serving.
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Author:Admin
Published: 11/20/2023 9:49 PM
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