Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, October 1, 2011

Maple-Sage Roasted Pork Tenderloin

This recipe came from the Cooking Light cookbook (2009). The pork was so savory and fragrant with the combination of the maple syrup and sage. It was perfectly delicious with mashed potatoes and the Brussel Sprouts I blogged about yesterday. Click HERE for recipe. This was easy and fast enough to make on a weeknight – and the pork made fabulous leftovers.


1 ½ tablespoon maple syrup
1 ½ teaspoon chopped fresh sage
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 pork tenderloin, approximately 1 pound

Note: The pork tenderloins come two to a package. I prepared both tenderloins and doubled the other ingredients above. It turned out perfectly.


Combine the first four ingredients in a Ziploc bag, mixing together. Add the pork tenderloin. Seal the bag and turn to complete coat the pork. Place in fridge and let marinate for at least 30 minutes. I think I left mine in the fridge for about 1 ½ hours.

Preheat the oven to 400.

Remove pork from bag. Place on a foil lined baking sheet coated with cooking spray. Bake at 400 for approximately 25 minutes, or until a thermometer reaches 155. I left mine in the oven for about 28 minutes.

Remove from oven, cover loosely with foil. Let stand for 10 minutes before slicing. Serve on a platter and pour juices over it. I hope you enjoy this mouth-watering meal.


Columbo said...

One of my all time favorites. The pork was awesome tasting. The addition of mashed potatoes and brussel sprouts topped it off. Great meal!

Darby said...

I think I just figured out how to use my garden sage.

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