Sage and Garlic Crusted Pork Tenderloin
Elevate your dinner table with this Sage and Garlic Crusted Pork Tenderloin, a dish that combines aromatic herbs, savory garlic, and a crisp, golden breadcrumb crust for a truly gourmet experience. Perfectly seared and oven-roasted, this tender and juicy pork tenderloin is coated in a flavorful Dijon mustard base that helps the crust stay in place while imparting a subtle tang. Fresh sage leaves and garlic shine as the stars of the recipe, infusing the dish with earthy, robust flavors. With a quick prep time of just 15 minutes and a total cook time of under 30 minutes, this elegant yet approachable recipe is ideal for weeknight meals or special occasions. Serve it alongside roasted vegetables or buttery mashed potatoes for a complete, crowd-pleasing meal that's sure to impress. Keywords: sage and garlic crusted pork tenderloin, pork tenderloin recipes, roasted pork, quick dinner ideas, herb-crusted pork.
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Recipe Information
Ingredients
- 1 lb Pork tenderloin
- 2 tbsp Fresh sage leaves
- 3 Garlic cloves
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Ground black pepper
- 0.5 cup Breadcrumbs (preferably panko)
- 1 tbsp Dijon mustard
- 2 tbsp Butter
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking oil.
Finely chop the sage leaves and garlic cloves, then combine them in a small bowl with the breadcrumbs, olive oil, salt, and pepper. Mix well to create the crust mixture.
Pat the pork tenderloin dry with paper towels. Spread the Dijon mustard evenly over the entire surface of the pork.
Press the breadcrumb mixture onto the pork tenderloin, ensuring it adheres well to all sides.
In a large oven-safe skillet, melt the butter over medium-high heat. Once hot, sear the pork tenderloin for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and roast the tenderloin for 18-22 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork rest for 5-10 minutes before slicing. This helps retain the juices.
Slice the pork tenderloin into medallions and serve it warm. Pair with roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 22.7 g | 114% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 374 mg | 125% | |
| Sodium | 4832 mg | 210% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.6 g | ||
| Protein | 119.7 g | 239% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 119 mg | 9% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2207 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
