Rita's Sage Pork Loin

SAGE (SALVIA = TO SAVE) Member of Mint Family - square stems

VARIETIES

Over 900 - medicinal, ornamental and culinary - there’s a sage for every purpose. Today we’ll talk about the culinary and medicinal sages.

HARDINESS

Depends upon the variety. Common sage and (narrow leaves), Biergarten sage (larger leaves, shorter height, great leave production) are hardy perennials in my herb garden. The flowers are a beautiful blue/purple and shoot up on sturdy stems. Most thrive well in sun with good drainage.

Mexican Bush Sage is a tender perennial in my garden with narrow leaves and pretty white & purple flowers on arching spikes. Flowers all he way to a frost. Likes full sun but isn’t particular. Used medicinally, not edible. Hummingbirds love it.

Dalmatian sage. This is the sage that originates from Dalmatia and is used in their famous herb blend. 

Pineapple and melon sage (not true sages) have pretty red flowers and a fruity taste which makes them nice for drinks. A tender perennial in my garden.

RUSSIAN SAGE

Hardy bushy, woody perennial with lovely purple flowers and narrow leaves. Makes a nice tea for indigestion. Loves sun but tolerates shade and some drought.

FUN FACTS

Did you know that in olden days sage leaves were used to prevent meat from spoiling? Sage/Salvia officinalis is among the most healing herbs; in fact, this culinary herb is considered the Queen of healing herbs. Sage has antibacterial, antiviral and anti fungal effects. Sage and thyme tea is wonderful for sore throats. Research shows it actually improves memory - sage is good for the mind.

Bees love sage flowers, so wait until your sage is finished flowering before removing old woody parts.

This perennial is easy to grow and loves sun and good drainage.

Sage was used in ancient Egypt for embalming purposes.

In the Middle Ages it was used to ward off the black plague.

SAGE CHIPS

How many times have I shared this recipe?! Large sage leaves sautéed in a bit of hot oil produces crispy sage chips - sprinkle with a little salt and pepper and yum!

FRESH OR DRIED FOR STUFFING?

Dried actually has a more mellow savory flavor than fresh. If using fresh, go the 3 to 1 rule: three times as much fresh sage as dried.

SAGE AND PORK: GOOD COMBO!

Try this unusual and delicious recipe for pork wrapped in sage and prosciutto.

SAGE AND PROSCIUTTO WRAPPED PORK TENDERLOIN

Feel free to divide this recipe in half.

2 pork tenderloins, about 1 pound each

Sage leaves: just put enough on to almost cover, leaving a bit of pork showing between each

About 16 thin slices prosciutto -enough to wrap each tenderloin completely

3 tablespoons olive oil

3 tablespoons unsalted butter

1 shallot, minced

1/2 cup dry sherry

Preheat the oven to 375°F. Trim tenderloins.

Place the tenderloins on a work surface. Working with 1 tenderloin at a time, arrange sage leaves on the diagonal along its length, spacing them evenly for a uniform striped-barber’s-pole look.

Beginning at one end of the tenderloin, wrap enough prosciutto slices completely around the tenderloin in a spiral pattern, covering the sage leaves and pressing them in place with your hands. Repeat with the remaining pork tenderloins and the remaining sage leaves and prosciutto. The tenderloins can be prepared up to this point several hours in advance. Wrap and store in frig. 

Heat olive oil over medium heat. When the oil is hot, add the butter. When the butter foams, place the tenderloins in the pan. Cook turning carefully, just until the prosciutto adheres to the meat and is browning a bit. Transfer the browned tenderloins to a rimmed baking sheet.

Roast until an instant-read thermometer inserted into the thickest part of a tenderloin registers 140° to 145°F. Tent loosely with foil, and let rest for about 10 minutes.

While the pork is roasting, add shallots to drippings in skillet and cook until soft. Add the sherry and reduce for 4 to 5 minutes, or until syrupy.

Slice the tenderloins into 1-inch-thick slices. Pour pan sauce over.