rep time: 5 minutes
Cook time: 45 minutes
Cost: $8.85 for one from a more humanely raised pig
1 two to three lb pork tenderloin
3 Tbsp olive oil, divided (I'm sure canola would work too and it might smoke less when pan frying)
4 cloves garlic
2 rosettes fresh sage (by which I mean 2 clusters of leaves) or about 2 tsp dried sage
3/4 tsp coarse (mine was pretty chunky) salt (if using regular table salt, use 1/4-1/2 tsp)
1/4 tsp pepper
Preheat oven to 425.
Mince garlic and chop sage. Rub into oil and then rub the stuff all around your pork. It won't adhere perfectly or anything and that's okay.
Heat remaining oil in a cast iron skillet (or another skillet that can withstand some heat) on medium high. (If the oil is smoking like mad or your meat is burning, take it off the heat, turn the heat down, and then put the pan back on.) Cook on all sides until browned.
If using cast iron, put the whole thing in the oven. (Note: I first put 2 chopped red potatoes and 1 chopped onion in my hot pan with the hot oil and tried to get them nice and coated with oil and salt.)
Roast for 20-25 minutes on one side (I roasted mine for about 40 minutes on one side and when I took it out to flip it, it was done.) Flip it over and roast on other side for about 10-15 minutes or until internal temperature registers 160. I know I push this too hard, but buy yourself an instant read thermometer and save yourself some stress.
Take out of the oven, cover with foil and allow to rest for 10 minutes. Cut into rounds and eat. The potatoes and onions will be beautifully flavored and browned on the underside from the oil and seasonings. They were delicious too. I poured a little of the drippings onto my meat and thought it was just to die for.
Posted by The Tasty Cheapskate