Sage-Rubbed Pork Tenderloin, Sweet Potatoes, and Maple Sage Butter ... plus 9 More Recipes to Celebrate Sage
Recipes with sage get lots of attention right around Thanksgiving — and then too often fall by the wayside. But its woodsy, rosemary-esque flavor does wonders year-round for everything from gnocchi and butternut squash to your favorite meats and cocktails.
Want some sage advice? Use more sage. The BBC calls this underrated herb “very strongly aromatic and slightly bitter” and underscores that it “can withstand long cooking times without losing its flavour.” It’s what takes your average sausage to the next level, and it can make a simple pasta dish sing, with little more than butter, salt, and pepper.
Pork and sage are one of those time-tested combinations that you’ll find all over Euro-American cuisine. And it’s no different in this recipe by Culinary Ginger. (She’s British, by the way — and the Brits do seem to know their way around sage better than the rest of us. So, trust.)
Sage Rubbed Pork Tenderloin
- 1 pound pork tenderloin
- 1 tablespoon dried sage
- 3/4 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 teaspoons vegetable oil
In this quick, flavorful tenderloin recipe, it’s dried, not fresh sage that takes a front seat, mostly because of cooking time. And it pays to remember that pork tenderloin has barely any fat. Is this a pro? A con? It depends. I rely on fat to impart flavor, which makes tenderloin a tricky cut. The key is to sear quickly, roast for just 15 minutes or so, and then let the meat rest for at least 10 minutes. Use a meat thermometer if you are anxious. This is one cut of meat that is all-too-easy to overcook.
To pair, try this sage-forward, autumnal side dish from Fine Cooking. And fresh sage leaves, which have so much more of that great, earth, peppery flavor, work great here.
Roasted Sweet Potatoes and Apples In Maple Sage Butter
- 2 pounds sweet potatoes (peeled and cut into wedges)
- 2 tablespoons olive oil
- Salt and ground black pepper
- 2 tablespoons unsalted butter
- 1 tart apple (medium, peeled, cored, and cut into wedges)
- 1 tablespoon sage leaves (fresh, chopped)
- 1 1/2 teaspoons fresh lemon juice
- 1 tablespoon pure maple syrup
In a classic dish like this, fall staples like sweet potatoes and apples pair wonderfully with the herb in question. But let’s not limit our sage to just one season...
9 More Sage Recipes
Pork Chops With Mushrooms and Sage
For those who are averse to tenderloin, this classic pork chop recipe, from A Sweet Life, is a keeper — and so simple, to boot. (It’s even low-carb).
Pork and Sage Breakfast Meatballs
Sage and marjoram come together to make your breakfast that much better — and breakfast sausage in meatball form makes your breakfast a bit more fun! The Defined Dish put this recipe together because so many store-bought breakfast sausages have added sugar and other questionable ingredients; yet you can make your own in just 25 minutes.
Italian White Beans
In this classic side, from Platings and Pairings, simple ingredients are elevated with fresh sage and fruity olive oil.
One-Pan Brown Butter and Sage Pasta
In Italian cooking, it’s common to see sage paired with brown butter — and little else — atop some perfectly al dente pasta. Here, Living the Gourmet adds a bit of lemon juice to brighten things up, then adds mushrooms and spinach to round out the meal.
Chicken With Sage
In Rachael Ray’s riff on chicken piccata, she presses sage into pounded chicken breasts and uses cornstarch as a sauce thickener. It couldn’t be easier ... or more delicious. Feel free to swap out some of the chicken broth for an equal amount of white wine if you prefer.
Lamb Kefta With Dates and Sage
This exceedingly simple Mediterranean recipe from Serious Eats works for weeknight cooking — as long as you can grill. Ground lamb gets the sweet-savory treatment from a combination of dates and sage. Serve it with pita, hummus, and sliced tomatoes with fresh herbs for a sage-infused dish that screams summer, not fall.
Sage and parmesan cheese make a natural flavor pairing, so when you're flush with sage and don’t know what to do, whip up this rich pesto from Food52. It can work as a dip or layer of flavor in any Italian dish you can think up. (Note: the Italian author of the recipe calls for "pine kernals" — this is just another term for pine nuts!)
Fried Sage Leaves
This recipe from Saveur lets sage be sage. You can crumble the fried leaves on a burger, or snack on them directly, or...
Pear + Sage Prosecco Cocktails
...use them to garnish your new favorite cocktail!