I have to say that I think sage is my favorite herb. Of course, in the summer, I say that basil is my favorite, so apparently I change my mind with the seasons. In addition to it’s earthy flavor, sage is so versatile. It can be roasted, fried, sautéed and goes with both savory and sweet. It’s aroma just oozes fall, but since we will be eating a rafter of birds in the coming weeks, the next best meat pairing for sage is pork.
The perfect side dish to go with this pork tenderloin is maple glazed sweet potatoes with apples. The sweetness of the dish cuts through the richness of the meat. The sweet potatoes are roasted in the oven, while the apples are sauteed in maple butter sauce and fresh sage. Then the butter sauce is drizzled over the entire finished dish.
Sage rubbed pork tenderloin with maple glazed sweet potatoes 4 servings print
For the pork tenderloin
- 1 pound pork tenderloin
- 1 tablespoon dried sage
- 1/2 teaspoon brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Olive oil
- Mix together in a small bowl the sage, sugar, garlic powder, salt and pepper
- Drizzle the pork with olive oil and massage the mixture onto the pork.
- If you’d like to grill your Pork Tenderloin:
- Preheat your grill for 15 minutes until very hot, about 500 degrees F.
- Grill the pork on high for 3 minutes and turn until all sides are browned. Lower the heat (or move the pork to a cooler side of the grill) and cook for about 10-15 minutes longer or until the inner temperature is 145-150 degrees F. Remove and let the tenderloin rest under foil for 10 minutes.
If you would like to roast the pork tenderloin:
- Preheat the oven to 400 degrees F.
- In a large, ovenproof skillet, add 3 tablespoons of olive oil and brown the tenderloin on all sides.
- Transfer the skillet to the oven and roast for about 20 minutes, or until the internal temperature reaches 145-150 degrees F when you insert a thermometer into the thickest part.
- Remove from the oven and let the tenderloin rest under foil for 10 minutes.
For the sage butter sauce:
In a small skillet, melt the unsalted butter. Add the chopped sage and sauté until the butter starts to turn brown. Add the maple syrup and serve immediately over the sliced pork.
Maple roasted sweet potatoes with apple
- 2 pounds sweet potatoes, peeled and cut into wedges
- Olive oil
- Salt and ground black pepper
- 2 medium honeycrisp or gala apples, peeled, cored, and cut into wedges
- 1 tablespoon fresh sage leaves, chopped
- 1 tablespoon pure maple syrup
- Preheat oven to 475 degrees F.
- In a mixing bowl, add the potatoes and drizzle with olive oil, salt and pepper. Mix until coated.
- Spread onto a sheet pan and roast for 10 minutes.
- Turn the potatoes and continue roasting for another 5 minutes.
- Meanwhile, in a large skillet, over medium heat melt the unsalted butter and add the apples. Sauté until brown on 1 side, turn and brown on the other side.
- Add the chopped sage and maple syrup, transfer to a mixing bowl.
- Remove the potatoes from the oven and add to the apples, stir until the potatoes are covered with the maple butter.