Back in 2008, I started a prepared meals business called Madeline’s Meals & More. I kept working full time at Vanguard during the day, while raising my two boys with my husband, and moonlighting as a cook, making and delivering meals to my customers. I so loved making meals for others and finding or creating recipes that everyone loved! Although I had to close the business after a few years, I was so lucky to learn so much about cooking and baking, meeting new people, and feeling like I helped others to make their day a little easier.
One of the recipes that everyone loved was my SAGE CRUSTED PORK TENDERLOIN! And pork tenderloin is so juicy and if prepared well, can cut like butter! And I promise this pork tenderloin will not disappoint! And if you have time, you must make the MAPLE SESAME MUSTARD SAUCE to go with it! The sauce really brings ithe Pork Tenderloin to the next level and it’s really easy to make!
You can serve this Pork Tenderloin with sides like rice, potatoes, couscous, and veggies like zucchini, green beans or my roasted cauliflower and broccoli! It will be a meal to remember! I so hope you enjoy!
Until next time…
Let’s get cookin’
Sage Crusted Pork Tenderloin
- 3 roasting, glass or aluminum pans (one for the mustard, one for breadcrumbs and one to roast the tenderloin
- Small size sauce pot
- 1 ½ pounds Pork Tenderloin
- ½ cup Grey Poupon Dijon mustard
- 2 cloves garlic, minced
- 1 ½ cups seasoned panko
- ½ cup olive oil I use Capella's Infused Mushroom Sage Olive Oil
- 3 sprigs sage
Maple Sesame Mustard Sauce
- ¼ cup oil can use vegetable, avocado or olive oil
- ¼ cup leftover mustard and garlic used to dredge the pork in
- 2 tbsps soy sauce
- ⅓ cup maple syrup
- 2 tsp sesame seeds
- 2 tbsps orange juice
- Preheat the oven to 400° on convection roast or bake.
- Rinse tenderloin and pat dry.
- In one of the pans, mix the mustard and minced garlic together.
- Add bread crumbs to the second pan.
- Chop half of the fresh sage and mix gently into the breadcrumbs.
- Drizzle half of the oil into the third pan, almost covering the bottom of the pan. Save the other half of the oil.
- Dredge the pork tenderloin in the mustard and garlic mixture and coat on all sides. Do not discard the remaining mustard. You will need it for the sauce.
- Dredge the mustard coated tenderloin in the breadcrumb sage mixture, coating well on all sides.
- Place the tenderloin in the third pan and drizzle the remainder of the oil on top of the tenderloin.
- Roast for 25 - 30 minutes, checking the temperature to make sure it reaches 145°.
- Once the tenderloin reaches 145°, take it out of oven and let rest 10 minutes.
- To serve, slice on the diagonal in 1-inch thick slices.
- Drizzle with Maple Sesame Mustard Sauce.
Maple Sesame Mustard Sauce (optional)
- Scrape the remaining mustard and garlic mixture into a small saucepot. Turn on burner to low-medium heat.
- Add the remaining ingredients and stir, bringing the sauce to a boil, immediately reducing the heat to low.
- Keep warm until ready to drizzle onto tenderloin.