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Recipe for Pork Tenderloin with Lemon and Sage By Don Toivola Here is my favorite recipe for Pork Tenderloin! I use a 3-5 lbs piece of pork Tenderloin What you will need - 3-5 lbs pork tenderloin - lemon zest - sage - italian parsley - garlic - sea salt - pepper - olive oil The tenderloin is the most succulent piece of meat on the pig. It's very tender and gives off a very good taste! First you will need to score the fatty section of the meat. To score you should use a sharp knife and cut 45 degree angles into the fat from one side to the other, then score it again going the opposite way. Make sure only to cut through the fat and not to cut into the meat itself. After the meat is scored, you are going to slice down the side of the meat from one end to the other. Make sure you do not slice all the way through the meat, you just want to cut into it like you are slicing a loaf of french bread. Just do not slice it all the through. Once you open the meat up, cover it with the lemon zest, sage, parsley, garlic. Sprinkle sea salt and pepper over it. Drizzle the olive oil over all the spices. Now roll up the meat. Proceed to tie the meat with cooking string. This will keep everything from falling out. Place the meat on your counter and drizzle the outside with the olive oil, and sprinkle with salt and pepper. Make sure you mop up all the oil and cover the entire piece of meat! Throw it in a 'hot' oven (400-425) for 45 minutes uncovered and it's done. You will hear the oil popping inside, this is allright. Open up the oven and check to see that the top is crusting up. Once the top has crusted, pull it out, remove the string, and slice it into one or one and a half inch cuts and serve with the juice from the pan over top of it. Enjoy!

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Finished and Sliced Piece of Pork Loin with Lemon and Sage

Contributed by Advertising Conception on March 18, 2009, at 4:01 PM UTC.

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