Sage Roasted Pork Tenderloin with Plum Sauce | Recipes

This was the first meal Kevin made for me.  It has been one of my favorites since.  This would be a great meal to serve for the holidays as it is very impressive but quite simple.  We actually made this for a Christmas Eve dinner a few years ago.  This recipe is from Tyler Florence.  We always have a pork tenderloin in the freezer so we make this or a variation often.  The plum sauce makes it.  We served this with garlic mashed potatoes and parmesan wrapped asparagus.  Recipe below.

We got the potatoes boiling and started the plum sauce. This is an entire bottle of red wine in the pot.

Add some red wine vinegar, dried prunes, and sugar.

Let this cook for about 20 minutes.  In the meantime, get the tenderloin ready. Trim away the silver skin and any fat.  Season with salt and pepper.  Lay sage leaves on top of the tenderloin and tie it with some butcher’s twine.

Heat olive oil in an oven proof skillet (we use a cast iron) and sear all sides.

Transfer skillet to a 400 degree oven  and continue cooking for about 15 minutes or an internal temperature of 160 degrees.

In the meantime finish the plum sauce.  Transfer the sauce to a blender and blend until smooth.  Keep warm until ready to serve.

For the asparagus, spray a baking sheet with cooking spray.  Place shredded parmesan cheese in a circle on the pan.  Sprinkle a bit of cayenne pepper on each circle.

Blanch some asparagus.  You can roast it, boil it, whatever, but we prefer to blanch it.  Put the cheese into a 350 degree oven (we just placed it in the 400 degree) and watch it.  This takes no time.  The cheese will melt and begin to turn a bit golden.  Take it out of the oven, place 3 asparagus stalks in the middle, and wrap it up like a burrito.

Slice the tenderloin and pour the plum sauce over.  This is so good.  You must try it.

Tyler Florence is our go to chef.  His recipes are easy to follow and impressive.  I love reading his blog and delicious recipes.  Check it out here.

Sage Roasted Pork Tenderloin with Plum Sauce

Time: 1 hour

Serves: 2

Plum Sauce

  • 1 bottle fruity red wine, such as Pinot Noir
  • 1/3 cup sugar
  • 2 tablespoons red wine vinegar
  • 3/4 cup pitted prunes
  • Sea salt and freshly ground black pepper

Pork Tenderloin

  • 4 fresh sage leaves
  • 1 pound pork tenderloin
  • Sea salt and freshly ground black pepper
  • Extra-virgin olive oil

Start with the plum sauce, because it takes longer than the pork. Combine the red wine, sugar, vinegar, and prunes in a pot. Cook over medium heat until the prunes simmer down and get really soft, about 20 minutes. While that is cooking, move on to the pork.

Preheat the oven to 400°F. Arrange the sage sprigs in a row down the length of the pork tenderloin and tie with butcher’s twine to hold them in place. Season the pork all over with salt and pepper. Put a cast-iron (or regular ovenproof) skillet over medium-high heat. Coat the bottom of the pan with a little olive oil and get it almost smoking. Add the pork to the pan and sear on all sides until nicely browned and caramelized. Transfer the whole thing to the oven, pan and all, and roast the pork for 10 to 12 minutes.

Puree the prune mixture in a food processor or with a handheld blender. The prunes will thicken the sauce; season with salt and pepper. Cut the string off the pork but leave the sage leaves in place. Slice the pork tenderloin on a slight bias into 1-inch-thick pieces. Drizzle the sauce over the pork.

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