Rosemary Sage Pork Tenderloin

Author

Doug Henderson

Prep Time: 00:00

Recipe Time: 01:00

Temperature : 134.6F / 57C

Ingredients

• 2 pork tenderloins
• kosher salt
• ground black pepper
• 4 cloves garlic
• (4) 4-inch sprigs fresh rosemary
• (4) 3-inch tops fresh sage

Directions

1. rinse pork and pat dry with towel or paper towel, then season with salt and pepper
2. place each tenderloin into 1 gallon zip lock with rosemary, sage, and garlic
3. bring to temperature and cook for 1 hour
4. remove from heat and reserve juices from bag for gravy
5. sear the pork in very hot pan to put crust on, making sure to get some brown color on it
6. with juices in small pan simmer with 1/4 cup white wine for 5 minutes, then pour through strainer to remove all seasoning and reduce for additional 2 minutes
7. add 3 tablespoons butter to sauce and remove from heat, taste and adjust with salt

Finishing Steps