Sage and garlic pork tenderloin with gravy

November 9, 2017

Heartwarming comfort food is what autumn cooking is all about. This meal combines simplicity, nutrition, and loads of love.

Pork is an excellent choice for a healthy source of protein. One three-ounce tenderloin contains 22 grams of protein, only three grams of fat, and 62 milligrams of good cholesterol, qualifying pork as extra-lean—there’s a reason it’s called “the other white meat.” There are many varieties of pork tenderloin to choose from. I suggest going with one that is not pre-marinated, as this adds unnecessary salt.

The other main ingredient to this dish is sage, which has a subtly sweet scent and an earthy taste. Sage is high in fiber and vitamins A, C and E, the B vitamins, folate and calcium. Not bad for a spice, eh?

Acorn squash is one of my favorite parts of autumn. I look forward to it all summer. It has a natural sweetness that pairs well with maple, bacon, garlic, nutmeg, and sage. One half cup contains 20 percent of the daily recommended vitamin C. It is high in vitamin A, B-6 and has five grams of soluble fiber.


Sage and Garlic Pork Tenderloin with Gravy


-2 lbs. pork tenderloin
-¼ c. olive oil plus 2 T. for searing
-4 cloves garlic, minced
-½ c. (1 bunch) finely chopped) fresh sage
-1/8 c. fresh chopped parsley
-½ t. black pepper
-1 c. chicken broth
-2 c. milk
-1/8 c. flour


Heat oven to 400 degrees. Marinate pork in olive oil, garlic, and pepper for half an hour.

Heat two tablespoons olive oil in a skillet on medium-high. Sear the pork on each side for two minutes until brown. Transfer pork back to pan, add chicken broth, and top with sage and parsley.

Cover and bake for 20 minutes or until thermometer reads 145 to 150 degrees. Let stand 10 minutes before cutting. Save the juices.

Transfer juices to stovetop over med-low heat. In a separate bowl, combine milk and flour and stir until smooth. Gradually add milk/flour mixture to the pork juices to desired thickness.


Simple Acorn Squash

Heat oven to 400. Cut acorn squash in half and scoop out seeds. Place squash facedown in pan and bake for 15 minutes. Turn squash over and place one tablespoon of butter and one tablespoon of brown sugar in the center of each. Bake another 15 minutes. Scoop out and serve.

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