Best Honey Garlic And Sage Pork Sirloin Roast Recipes

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SAGE AND GARLIC CRUSTED PORK TENDERLOIN



Sage and Garlic Crusted Pork Tenderloin image

Make and share this Sage and Garlic Crusted Pork Tenderloin recipe from Food.com.

Provided by AmandaInOz

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

2 garlic cloves, finely chopped
1 tablespoon fresh sage, finely chopped
1 1/4 teaspoons coarse salt
1/4 teaspoon ground pepper
1 tablespoon olive oil
1 (1 1/4 lb) pork tenderloin, tied with kitchen twine
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 400.
  • Stir together garlic, sage, salt, pepper and olive oil in a small bowl.
  • Rub mixture all over pork.
  • Heat a heavy pan over medium-high heat. Add the vegetable oil. Add pork and brown on all sides, about 4 minutes.
  • Transfer to oven. Roast pork, turning occasionally, until a thermometer registers 145 to 150, about 20 minutes.
  • Transfer to a cutting board. Tent with foil and let rest 10 minutes before slicing.

Nutrition Facts : Calories 234.2, Fat 11.8, SaturatedFat 2.6, Cholesterol 92.1, Sodium 800.8, Carbohydrate 0.9, Fiber 0.3, Protein 29.4

GRILLED GARLIC-SAGE PORK ROAST



Grilled Garlic-Sage Pork Roast image

Betty Crocker's Diabetes Cookbook and Heart Healthy Cookbook share a recipe! Garlic, sage and olive oil are the secrets to a delicious and tender pork roast.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 6

Number Of Ingredients 6

8 cloves garlic, finely chopped
3 tablespoons chopped fresh sage leaves
2 tablespoons olive or canola oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 boneless center-cut pork loin roast (1 1/2 lb)

Steps:

  • Heat gas or charcoal grill. In small bowl, stir together garlic, sage, oil, salt and pepper. Rub garlic mixture over pork.
  • Carefully brush oil on grill rack. Place pork on grill over medium heat. Cover; cook 35 to 40 minutes, turning occasionally, until meat thermometer inserted into center of pork reads 155°. Remove from grill; cover with foil and let stand 5 minutes until thermometer reads 160°F.
  • To serve, cut pork across grain into thin slices. Garnish with additional fresh sage leaves if desired.

Nutrition Facts : Calories 230, Carbohydrate 2 g, Cholesterol 70 mg, Fat 1/2, Fiber 0 g, Protein 25 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 240 mg, Sugar 0 g, TransFat 0 g

HERB AND GARLIC ROAST PORK LOIN WITH HONEY MUSTARD SAUCE



Herb and Garlic Roast Pork Loin with Honey Mustard Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Steps:

  • 1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.
  • 2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.
  • 3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.
  • 4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

ROASTED PORK WITH SAGE, ROSEMARY, AND GARLIC



Roasted Pork with Sage, Rosemary, and Garlic image

Pork loin is a lean, mild cut of meat. I like to add flavor and keep it moist by stuffing it with a mixture of chopped herbs and garlic. Simply make a small channel in the center of the loin with a knife, then poke the stuffing in. The meat will be flavored and basted from within while it roasts.

Provided by Marco Canora

Categories     Father's Day     Christmas     Dinner     Roast     Pork     Garlic     Rosemary     Sage     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield 4 servings

Number Of Ingredients 7

1 boneless pork loin (about 2 pounds)
1 1/2 teaspoons chopped fresh sage plus 2 sprigs
1 1/2 teaspoons chopped fresh rosemary plus 2 sprigs
1 teaspoon minced garlic plus 2 cloves, peeled and lightly crushed
3 tablespoons extra virgin olive oil
Kosher salt and freshly ground black pepper
Sea salt

Steps:

  • Preheat the oven to 375°F. Using a long knife with a thin blade or a clean sharpening steel, make a channel lengthwise through the center of the loin running from one end to the other.
  • Mix the chopped sage and rosemary in a small bowl. Add the minced garlic and 1 tablespoon oil. Season the mixture with salt and pepper, then poke it through the channel in the meat (I find it easiest to work from both ends more or less at once).
  • Season the outside of the loin generously with salt and pepper. Heat 2 tablespoons oil over medium-high heat in an ovenproof skillet large enough to hold the loin. Brown the meat on all sides and on each end, about 8 minutes in all.
  • Add the herb sprigs and crushed garlic to the pan and put it in the oven. Roast for 15 minutes, then turn the loin and roast 15 minutes more, basting from time to time with the pan drippings.
  • Remove the pan from the oven, cover with foil, and set aside in a warm place for 15 minutes to rest the meat. To serve, cut the loin into generous slices, season with sea salt, and drizzle with the pan juices.
  • Chef's notes:
  • If you are roasting a larger, thicker loin, make two channels through the meat so the seasoning can be better distributed. Cook the loin longer.
  • If you want, you can use a meat thermometer to check the temperature. I prefer pork cooked so it's still a little pink at the center. You can expect a reading before the final resting of about 135°F. If you like your pork more thoroughly cooked, cook it until the internal temperature reaches 150°F.

HONEY GARLIC AND SAGE PORK SIRLOIN ROAST



Honey Garlic and Sage Pork Sirloin Roast image

Make and share this Honey Garlic and Sage Pork Sirloin Roast recipe from Food.com.

Provided by 911spatcher

Categories     Pork

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 7

1 (2 -3 lb) pork sirloin roast
2 tablespoons olive oil
2 teaspoons lemon juice
2 garlic cloves, crushed
3 tablespoons fresh sage, minced or 2 teaspoons dried sage
1/2 teaspoon black pepper, coarsely ground
2 tablespoons honey

Steps:

  • Preheat oven to 400F.
  • Mix together oil, lemon juice, garlic, sage and pepper in a bowl.
  • Rub roast with oil mixture and then place in a foil lined shallow roasting pan.
  • Roast pork 30-45 minutes
  • Brush honey on over top and sides of pork.
  • Roast 20-30 minutes more or until done (internal temp 155 degrees F).
  • Great served with roasted potato wedges. Toss with olive oil salt and pepper and alongside pork 40-45 min or until nicely browned.

Nutrition Facts : Calories 461.6, Fat 28.9, SaturatedFat 9.3, Cholesterol 131.7, Sodium 91.5, Carbohydrate 7, Fiber 0.5, Sugar 5.8, Protein 41.4

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