Pork Tenderloin With Sage & Marsala Sauce - cooking recipe

Ingredients

For fried sage leaves
12 -16 large sage leaves, thoroughly washed and dried, stems left
olive oil, for frying
kosher salt
For the pork
1 (1 1/4-1 1/2 lb) pork tenderloin, trimmed and cut in half crosswise (1-1/4 to 1-1/12 lb)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 teaspoons pink peppercorns, crushed (optional)
2 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 cup sweet marsala wine
1 tablespoon chopped fresh sage leaf

Preparation

Making the fried sage leaves, if using:
Pour enough olive oil in a heavy skillet to cover bottom by about 1/8 inch and heat over medium heat until oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15-30 seconds. Transfer to a plate lined with paper towels and sprinkle with salt.
Cook the pork:
Position a rack in the center of the oven and heat the oven to 375\u00b0F Season the pork tenderloin with the salt and pepper and rub in evenly with the pink peppercorns, if using.
Heat 1 tablespoons of the butter and the oil in a 10 inch ovenproof skillet or straight-sided saute pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat reads 140 F, 10-15 minutes. Move the pork to a cutting board and tent loosely with foil.
Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala. Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to lossen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbsp of butter and chopped sage. Swirl or stir the sauce until the butter melts.
Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat Garnish with the fried sage leaves, if using.
Enjoy!