Sage-rubbed Pork Tenderloins with Sage Butter ...

Sage-rubbed Pork Tenderloins With Sage Butter

 A great summer taste treat from the grill

Ingredients:

2 Tablespoons dried sage

1 1/2 teaspoons each, brown sugar and coarse    
    Kosher salt

1 teaspoon each garlic powder, and freshly ground 
    black pepper 

Two 3/4 to 1 lb. pork tenderloins

6 tablespoon butter, unsalted

2 tablespoons olive oil

1/4 cup packed fresh sage leaves

1 clove garlic

1 teaspoon anchovy paste, or salt to taste

Olive-oil or vegetable oil spray

*

Directions:

Stir together dried sage, brown sugar, salt, garlic powder, and pepper and massage into tenderloins. Let sit covered for 25 to 30 minutes.

Prepare grill.

In a small saucepan over medium-low heat, cook butter, olive oil, fresh sage, and garlic about 10 minutes: stir in anchovy paste and remove from heat.

Spray tenderloins generously with oil. Arrange on grate with high heat, angling the thinner ends away from the hottest part of the fire. Grill uncovered, turning occasionally, until browned on all sides, about 5 minutes total.

Reduce heat to medium heat (if using gas) and continue grilling turning occasionally, until internal temperature reaches 150 and center has a touch of pink remaining. Time depends on meat's thickness.

Thin tenderloins about 1 1/2" in diameter require about 8 to 10 minutes. Plump tenderloins about 2 1/2" in diameter may need twice as long.

Remove from grill, tent with foil, and let pork rest 10 minutes before carving. Cut into thin slices, garnish with sage sprigs, if you like, and serve with Sage Butter.