Roasted Herb Pork Tenderloin with Sage Pan Sauce

This is one of my fancy recipes from cooking class. I typically don't like pork, since my childhood was filled with bland, flavorless boot-leather passed off as pork chops, but this recipe is none of those things. It has amazing flavor and is very tender if you don't overcook it.

Ingredients

Roast: 

• 1 lb pork tenderloin - trimmed

Herb Rub:

• 2 Tablespoons fresh thyme - chopped
• 1 Tablespoon fresh rosemary - chopped
• 1 Tablespoon fresh sage
• 1 teaspoon ground coriander
• 2 cloves garlic, minced
• 2 teaspoons salt
• 2 teaspoons ground black pepper
• 2 Tablespoons olive oil

Sauce:

• 1 clove of garlic - minced
• 1/2 cup dry white wine
• 1/2 cup chicken or beef stock
• 2 teaspoons sage

Directions

Roast:

1. Mix the herb rub together in a bowl.
2. Coat the tenderloin generously with the herb rub and olive oil and marinate for 30minutes at room temperature or overnight in the fridge.
3. Preheat over to 350 degrees.
4. Heat a large, dry skillet over high heat.
5. Sear the pork for a few minutes on all sides until browned.
6. Place in a roasting pan and roast until cooked throughout, about 15-20 minutes, when the internal temp is 155 degrees at the thickest part, it is done.
7. Remove from over and allow to rest for 5 minutes

Sauce

1. Retain 1 Tablespoon of fat from the roasting pan, along with any meat juices (from when you cut the roast)
2. Sauté the garlic in the juice over medium heat until tender
3. Add the remaining ingredients, scraping out any browned bits
4. Bring the sauce to a boil and reduce over high heat until thickened.

Thoughts:
These recipes make some really good food, and I've made this roast a couple times now and every time it comes out really great. It's one of those fairly simple recipes you can pull out and impress people since the hardest "work" is chopping all those herbs.

This goes really great with sautéed apples and another side, such as green beans.