Sage: Function: adjective "wise," from early French sage (same meaning), derived from Latin sapere "to be wise, taste, have good taste" -- prudent <sage advice>
Would you like some sage advice? Here's some food for thought.....
We had no snow this winter and no below freezing temperatures. What happens in your garden under those conditions? The plants don't winter over so they keep on growing and the lack of snow doesn't water the grass so it turns brown.
Would you like some sage advice? Here's some food for thought.....
We had no snow this winter and no below freezing temperatures. What happens in your garden under those conditions? The plants don't winter over so they keep on growing and the lack of snow doesn't water the grass so it turns brown.
The result - I had a sage bush as big as my azalea. What in heaven was I going to do with a bushel of sage? I felt bad cutting it down to 2" stems and throwing away all the tops that were just about to flower with the prettiest purple flowers.
I did save a few springs to dry and a few I kept whole and froze, but the rest went right into the garbage.
This post was written for two different reasons. One, to use up some of that sage, and two, to test a dish to see if it is Pop Proof.
He's been trying to cook a pork tenderloin for weeks now and every time I think he's finally made one, turns out the price seemed too steep for him so he bought cheaper cuts and, in the long run, ended up inedible.....sigh
I bought a package of two, one for us and the other in the freezer for when I visit in June.If we like this recipe I will bring the necessary ingredients to his house and teach him how to FINALLY roast a pork tenderloin.
The rub for this dish is very Italian and the sauce is creamy and rich. Of course, I will show him how to use a can of fat-free condensed milk and cornstarch to achieve that rich, thick creamy texture without the cream and the butter.
I think this is a good start to what I hope will be many more pork tenderloins. It is a good cut of meat for a heart patient.
I found this recipe via Google Search at foodsofourlives.com when I typed in, what else, "sage recipes".
I think that this sage advice would be to make this recipe and to prune your sage plant in the fall.
Pepper-Rubbed Pork Loin with Sage Vermouth Sauce
Makes one pork tenderloin
* 1 teaspoon fennel seeds
* 2 teaspoon peppercorns
* 2 garlic cloves, minced
* 3 tablespoons canola oil, divided
* 2 tablespoons salt
* 1 (1 1/4 pound) pork tenderloin, trimmed
* 1/2 cup vermouth
* 1/2 cup heavy cream
* 2 tablespoons butter
* 2 tablespoons sage
* salt & pepper, to taste
Preheat the oven to 375º.
In a spice grinder, or a clean coffee grinder, combine the fennel seeds and peppercorn and pulse until course. In a small bowl combine the garlic, oil, salt and the fennel and peppercorn and then rub all over the pork loin.
Heat a medium cast iron skillet or one that can go from the stove top to the oven, over medium high heat and brown the pork loin on all sides.
Once browned, place in oven and bake until internal temperature reaches 160º, about 35 minutes.
Remove from oven and set aside, put the pan back on a burner over medium heat and pour in the vermouth scraping up all the brown bits and allowing it to simmer and reduce just a little. Add the cream, butter and salt and pepper and allow to thicken, about 10 minutes. Add the sage right before serving.
The rub for this dish is very Italian and the sauce is creamy and rich. Of course, I will show him how to use a can of fat-free condensed milk and cornstarch to achieve that rich, thick creamy texture without the cream and the butter.
I think this is a good start to what I hope will be many more pork tenderloins. It is a good cut of meat for a heart patient.
I found this recipe via Google Search at foodsofourlives.com when I typed in, what else, "sage recipes".
I think that this sage advice would be to make this recipe and to prune your sage plant in the fall.
Pepper-Rubbed Pork Loin with Sage Vermouth Sauce
Makes one pork tenderloin
* 1 teaspoon fennel seeds
* 2 teaspoon peppercorns
* 2 garlic cloves, minced
* 3 tablespoons canola oil, divided
* 2 tablespoons salt
* 1 (1 1/4 pound) pork tenderloin, trimmed
* 1/2 cup vermouth
* 1/2 cup heavy cream
* 2 tablespoons butter
* 2 tablespoons sage
* salt & pepper, to taste
Preheat the oven to 375º.
In a spice grinder, or a clean coffee grinder, combine the fennel seeds and peppercorn and pulse until course. In a small bowl combine the garlic, oil, salt and the fennel and peppercorn and then rub all over the pork loin.
Heat a medium cast iron skillet or one that can go from the stove top to the oven, over medium high heat and brown the pork loin on all sides.
Once browned, place in oven and bake until internal temperature reaches 160º, about 35 minutes.
Remove from oven and set aside, put the pan back on a burner over medium heat and pour in the vermouth scraping up all the brown bits and allowing it to simmer and reduce just a little. Add the cream, butter and salt and pepper and allow to thicken, about 10 minutes. Add the sage right before serving.
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