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Friday, January 1, 2010

Thursday - Sage Pork Tenderloin 1/7

found at http://www.filippoberio.com/Recipes/Recipe.asp?id=110
Serves 4 to 6

Ingredients:
• 2 to 2 1/2 pounds pork tenderloins
• 2 tablespoons Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil
• 2 tablespoons rubbed dried sage
• 1/2 teaspoon salt

Directions:
1. Preheat the oven broiler.

2. Pat the pork dry and place on a large baking sheet with sides. Pierce at 2-inch intervals with a small, sharp knife. In a small bowl, mix the oil, sage, and salt. Rub evenly over the tenderloin, pushing some of the paste into the holes.

3. Broil 6 inches from the heat source, turning occasionally, for about 10 minutes, or until well browned and an instant-reading thermometer registers 155°F when inserted into the center of the tenderloin. Remove from the oven and allow to sit for 5 minutes, or until the internal temperature is 160°F.

4. Cut the pork into thin slices. Drizzle with any pan juices from the pork.
copyright © 2001 PergolaWest, Inc.

Serve with a side of vegetable steamers

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