12 Ingredients
  • 2 tablespoons crumbled dried sage
  • 1 1/2 teaspoons brown sugar
  • 1 1/2 teaspoons coarse kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon freshly ground black pepper
  • 2 3/4- to 1-lb. pork tenderloins
  • 6 tablespoons butter, preferably unsalted
  • 2 tablespoons olive oil
  • 1/4 cup packed fresh sage leaves, plus sprigs for garnish, if you like
  • 1 garlic clove, slivered
  • 1 teaspoon mashed anchovy fillet, or salt to taste
  • Olive-oil or vegetable-oil spray
Nutrition
231
12% daily value
8 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

25% 16

Saturated

36% 7

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 1

Carbs

0% 1

Carbs (net)

- 1

Fiber

1% 0

Sugars

- 1

Sugars, added

- 1

Protein

40% 20

Cholesterol

28% 85

Sodium

11% 271

Calcium

2% 21

Magnesium

7% 29

Potassium

8% 392

Iron

6% 1

Zinc

17% 2

Phosphorus

34% 236

Vitamin A

8% 74

Vitamin C

0% 0

Thiamin (B1)

78% 1

Riboflavin (B2)

25% 0

Niacin (B3)

40% 6

Vitamin B6

58% 1

Folate equivalent (total)

1% 2

Folate (food)

- 2

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

108% 16

Vitamin E

7% 1

Vitamin K

10% 12

Sugar alcohols

- 0

Water

- 73
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