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October 2, 2007 / Tony

Roast Pork Tenderloin with Sage Pesto, Potatoes, and Onions

My boss at Granite City is awfully fond of making sage pesto.  I’ve tried it when he’s made it and it’s pretty good.  Thus, I wanted to make it for myself and decided it would be great on pork.  So I made the sage pesto, smeared it on a pork tenderloin, and laid it upon a bed of potatoes and onions tossed in olive oil.  Then I just roasted it until the pork was done.  It was delicious.  The sage pesto has a deeper and much earthier flavor than the traditional basil pesto.  It works so well with pork becuase it matches the pork’s “homeliness” for lack of a better term.  And the potatoes and onions roast so nicely underneath the pork; they crisp up and soak up those beautiful pork drippings.  Here’s the recipe:

Roast Pork Tenderloin with Sage Pesto, Potatoes, and Onions

Serves 4-5 

For the sage pesto:

 1/2 cup walnuts, toasted

3/4 cup sage leaves, packed

1/4 cup parsley

1/4 cup extra virgin olive oil

2 garlic cloves

1/2 tsp salt

juice of 1/2 lemon

Place all ingredients in a food processor.  Process until a paste forms, scraping down the sides if necessary. 

2 pork tenderloins

4 russet potatoes, cut into 1/2 inch dice

2 yellow onions, julienne

olive oil

Kosher salt


Preheat oven to 400 degrees.  Toss potatoes and onions with enough olive oil to coat.  Season generously with the Kosher salt and pepper.  Place in a single layer on a sheet pan or cookie sheet.  Place the pork tenderloins atop the potatoes and season with salt and pepper.  Smear the sage pesto over the pork tenderloins, covering them completely.  Place in oven and cook until the internal temperature of the pork reaches 155 degrees.  Then take the pork out of the oven and take a look at your potatoes.  If they are done enough for your liking, simply tent the pork with aluminum foil and let it rest for about 10 minutes.  If the potatoes need some more time in the oven, place the tenderloins on a plate and tent and put the potatoes back in the oven while the pork rests.  Serve. 

Here’s a picture of the pork before it went in the oven (I halved the recipe):


And here it is on the plate with some braised red cabbage I whipped up:





Leave a Comment
  1. Weston / Oct 3 2007 5:56 pm

    Looks good Tony. Except, I really love pistachios in my sage pesto.

  2. Dan / Oct 1 2009 2:44 pm

    This is a wonderful receipe — one that I can do from memory — I also tried it with Tri Tip and it was terrific — filet of tenderloin is also fantastic — I am sure it will be amazing with that too — change up the pesto — use basil or rosemary in place of sage — they are terrific too — I like to add some thyme also to kick it up a notch (gee, who said that?)

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