Maria's Roasted Pork Tenderloin Stuffed with Sage and Garlic

Published:  10/21/2018

Pork tenderloin is a very lean, mild tasting protein-rich meat. A 3 ounce portion has 122 calories, 3 grams of fat and 22 grams of protein.

Add flavor to the pork by stuffing and rubbing the outside of the roast with fresh sage, garlic and olive oil. As it roasts, the pork is infused with flavor.

This roast makes a perfect fall dish and I like to serve it with Roasted Delicata Squash.

1.  
   • 2 pounds boneless pork loin
   • ¼ cup chopped fresh sage, minced finely
   • 5 minced garlic cloves, peeled crushed and minced
   • 3 tablespoons extra virgin olive oil
   • Kosher salt and freshly ground black pepper

Turn on the oven to 375°F.

Line a roasting pan large enough to hold the pork with foil to make cleanup easier.

If the pork loin is in one piece, cut it in half to make 2 roasts.

Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of each piece of meat running from one end to the other.

Mix the chopped sage, garlic, and oil, in a small bowl. Season the mixture with salt and pepper. Reserve about a third of the mixture to rub on the outside.

Push the sage mixture through the channel in the meat. Work from both ends at once. Use a dinner knife to help push the mixture into the center.

Rub the rest of the herb mixture onto the outside.

Place the meat into the roasting pan and place in the oven. Bake 25 minutes or until meat thermometer registers 140°F. Remove from oven, cover with foil. Temp will come up to 145 in a few minutes.

Transfer roasts to a cutting board and slice ½-1 inch thick with a serrated The roasted garlic and sage on the outside of the pork makes it flavorful.