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Pork Tenderloin with Madeira and Sage

We adore anything with Madeira, the sweet, fortified wine from Spain. This recipe for meltingly tender pork tenderloin marries said tipple with nothing but freshly chopped sage to make a simple, yet very sophisticated supper entrée: it’s almost hard to believe so few ingredients can create so much flavor! This is ideal for an autumn evening when served with roasted sweet potatoes.

Pork Tenderloin with Madeira and Sage

2 tbs. butter
1 tbs. olive oil
2 pork tenderloins, trimmed and patted dry
¾ cup Madeira
small bunch sage, leaves picked and chopped

Heat the oven to 425°F.

Heat 1 tbs. of the butter along with the oil in an large, oven-proof skillet over medium-high heat. Season the pork and brown well on all sides to form a good crust. Add the Madeira and transfer to the oven. Bake for 15-20 minutes, or until the pork is cooked through. The internal temperature should be 154°F.

Remove the meat to a serving dish and tent with foil. Return the skillet to the stove and reduce the juices with the remaining butter over low heat. Stir in the chopped  sage and pour over the pork to serve.

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