Recipes and Links

Garlic and Sage Crusted Pork Tenderloin with Roasted Veggies


                                                                 Cooking the tenderloin on the beans                                           Served              

Serves: 4


2 cloves garlic

1 Tbsp finely chopped fresh sage

2 tsp coarse salt, divided

½ tsp freshly ground black pepper, divided

4-5 Tbsp Flying Olive Garlic or a mild-medium Single Varietal of Extra Virgin Olive Oil, divided

3 medium red potatoes cut into 1-2” cubes

½ lb green beans, tipped and tailed

1 pork tenderloin, about 1 pound


Preheat oven to 400 degrees F. Stir together the garlic, sage, 1 tsp salt, ¼ tsp pepper, and 1 Tbsp Flying Olive Extra Virgin Olive Oil. Rub the mixture over the pork.

Heat a large, heavy sauté pan or cast iron skillet over medium-high heat. Add 1 Tbsp Flying Olive EVOO. When the oil begins to shimmer, add the pork, and brown all over, about 4-6 minutes.

Meanwhile, cover a rimmed baking sheet with aluminum foil. Brush 1 Tbsp of Flying Olive Extra Virgin Olive Oil over the aluminum foil. Add the green beans parallel to the short end and across the middle of the baking sheet (see first photo above) from one short end of the pan to the other. Add the potatoes around the outside of the sheet. Sprinkle with salt and pepper and 1-2 Tbsp Flying Olive Extra Virgin Olive Oil.

When the pork tenderloin is browned, place it on top of the green beans on the sheet.

Transfer the pan to the oven. Roast the pork, turning occasionally, until an instant-read thermometer inserted into the thickest part registers 145-150 degrees F, about 20-25 minutes. Transfer the pork to a cutting board and tent loosely with foil. Let rest 10 minutes before slicing. Serve with the green beans and the potatoes.

Submitted by Barb L.