Pork Tenderloin with Sage & Marsala Sauce

Pork Tenderloin with Sage & Marsala Sauce
Photo by Scott Phillips


  • 1 Tbs. chopped fresh sage leaves
  • ¼ tsp. freshly ground black pepper
  • Olive oil, for frying
  • 2 Tbs. unsalted butter
  • ½ cup sweet Marsala
  • 2 tsp. pink peppercorns, crushed (optional)
  • 12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
  • + 4 more ingredients
    • ½ tsp. kosher salt
    • 1 large pork tenderloin (1-¼ to 1-½ lb.), trimmed and cut in half crosswise
    • Kosher salt
    • 1 Tbs. extra-virgin olive oil

Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds. Transfer to a plate lined with paper towe...

View full recipe at Fine Cooking


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