Categories: Disney
Ingredients
- 6 tbsp olive oil
- 20 fresh sage leaves with stems
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- 1 lb. pork tenderloin, trimmed
- 1/2 cup Mustard Butter (see recipe)
- Garlic and Herb Polenta (see recipe)
- 1 cup Balsamic Mushroom Glaze (see recipe)
Directions
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Heat 4 tbsp of the olive oil in a 10-inch skillet, over medium-high heat, until hot but not smoking. Add 5 of the sage leaves and turn quickly, cooking only 10 seconds; immediately, with a slotted spoon, transfer the sage leaves to paper towels to drain. Repeat with the remaining sage leaves. Set aside at room temp until ready to serve.
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On a plate, stir together the remaining 2 tbsp of the olive oil, the salt and the pepper. Completely coat the pork tenderloin with the olive oil mixture.
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Preheat an empty 10-inch cast-iron skillet over medium-high heat until very hot. Add the pork and sear, turning with tongs to brown all sides. Reduce the heat to medium and cook, turning frequently and basting occasionally with the Mustard Butter, about 15 minutes, or just until the pork is cooked through. Set the pork aside, covered, on a cutting board, for 5 minutes to let the juices settle.
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To serve, arrange the Garlic and Herb Polenta on 4 warm serving plates. Cut the pork loin crosswise into 20 thick slices and arrange 5 slices on each serving of polenta. Ladle the Balsamic Mushroom Glaze over the pork and top each serving with 5 leaves of fried sage.