Sage Rubbed Pork Tenderloin

Recipe courtesy of Ed Schwarz, Fine Wine Cellars, Stowe, Vermont.

Ingredients

1 pork tenderloin about 1-1 1/2 pounds
1 tbsp. rubbed sage
2 tbsp. olive oil
1 tbsp. Kosher salt
1 tsp. pepper

Directions

Heat oven to 450 degrees. Trim excess fat from pork tenderloin. Cover tenderloin with the olive oil. Sprinkle sage, salt and pepper over the entire exterior of the tenderloin. Pat the spices on to the meat so that they stick. Place meat on baking rack in baking pan. Cook for 25-30 minutes, until a meat thermometer inserted in center reads 150 degrees for medium to medium well. Allow meat to stand 5 minutes before slicing.