Step 1

Chop or grind your Fresh or Dried Sage. If using fresh chop the leaves and use about 2 Tablespoons worth, 1 Tablespoon for each pork tenderloin. If using dried and already ground, use 1 teaspoon for each tenderloin. Chop 3 to 4 cloves of garlic.

Step 2

Add both the ground Sage and chopped Garlic to a small bowl. Add 3 Tablespoons of Avocado Oil, 1 teaspoon of Salt and 1/2 teaspoon of Pepper. Mix to combine.

Step 3

Rub herb, garlic, and oil mixture all over both pork loins. Cover and refrigerate for 4 hours, or overnight. If in a hurry the marinating can be skipped and still produce delicious pork tenderloins.

Step 4

Heat your oven to 450o

Heat your cast iron skillet over medium high heat. Add a tablespoon of Avocado Oil to the pan.

Once heated sear the pork tenderloin on all four sides. This should only take a minute or two. You do not want to cook it all the way through in the pan.

Step 5

Once you have seared all four sides of your pork tenderloins, place them into a 9 x 13 inch roasting pan. Using the same cast iron pan, brown your sliced onions over medium high heat. You are looking for color here, not doneness. Once your onions are browned, spread them around the edges of your pork tenderloins. Pour your chicken stock into the cast iron pan to deglaze it, then pour it into the roasting pan with the tenderloins . Reaching 145o will depend widely on the size of your tenderloins. I recommend giving them 10 minutes and then checking them with your meat thermometer.

Step 6

Once your Roasted Pork Tenderloin has reached 145o take them our of the oven, cover them with aluminum foil and let them rest for at least 10 minutes while you finish the rest of dinner.