Tuesday, December 4, 2012

Pork Tenderloin with Parmesan Sage Cream Sauce

Today I went to spin class at the gym and afterwards ran by the market to grab something quick for us to have for dinner.  While I was waiting for the lady to put my husband's panini in the panini press, I caught a glimpse of myself in the full length mirror and literally gasped.  No, not because I am so skinny (but I AM looking awfully svelte lately, if I do say so myself), but because I was dressed like an 80's aerobics instructor on crack.  By themselves, there is nothing wrong with hot pink sneakers, electric blue biking capris, a neon green tank top, an orange headband, or a bright yellow warmup jacket.  But together?  Not so much.  I looked absolutely ridiculous.  I was really busy this afternoon and put together my spin class outfit in phases when I had time.  Like, I put on the capris in the afternoon to walk the dog, but at that time I had on a black T-shirt, so it wasn't all that offensive.  But by the time I had to leave for the gym, I was late and had to grab the first tank top and jacket I could find.  Little did I know they could be seen from outer space.  All I needed was some legwarmers and a thighmaster, and I could have been Suzanne Summers herself.  Shameful.

Anyway, that has nothing to do with pork tenderloin with sage cream sauce.  I just thought I'd let you know that these things can happen to the best of us and one must be careful when dressing for the gym. 

So!  Pork.  I found this recipe on Pinterest and it actually calls for pork chops, but I didn't have any pork chops but DID have four (FOUR!) pork tenderloins in the freezer, so I improvised.  It turned out fine, though, since the sauce is really the star of the show.  We had a lot left over and I was worried that it wouldn't reheat well, but I was wrong (first time for everything).  It made a delightful lunch the next day.  Enjoy!

Pork Tenderloin with Parmesan Sage Cream Sauce
Source: Adapted from The Little Kitchen

1 to 1.5 Tablespoons unsalted butter
1/2 cup half & half
salt and pepper
4 Tablespoons Parmesan cheese, grated
1/8 teaspoon McCormick ground sage (plus 2 pinches)
1 large pork tenderloin

1 tsp. blackening seasoning
1 tsp. garlic powder
salt and pepper to taste
Heat oven to 425.

In a small saucepan, melt butter on medium-low heat. Add half & half and allow to simmer to cook and reduce for 1 to 2 minutes, stirring with a wooden spoon constantly. Add cheese and allow to melt. Continuing to stir the sauce, add the ground sage. Remove pan from heat and set aside.

Season the pork with the blackening seasoning, garlic powder, salt and pepper.  Heat a cast iron skillet at medium high heat for about 3 to 5 minutes. Add pork and brown on all sides, about 2 minutes per side.

Put the pork on a foil-lined baking sheet and finish cooking in the oven, about 10 minutes, or until a thermometer inserted in the center registers 145.  Remove from oven and let sit for 5-10 minutes (pork will continue to cook after you remove it from the oven).  Slice into 3/4 inch pieces.

Serve pork chops with sauce on top.

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