Grilled Pork Tenderloin with Fried Sage Butter Sauce

Grilled Pork Tenderloin on a platter topped with fried sage butter sauce

4.50 from 4 votes

Grilled Pork Tenderloin with Fried Sage Butter Sauce

Grilled pork tenderloin is as easy as cooking the meat hot and fast and then adding a drizzle of sage butter for a tender and perfect Grilled Pork Tenderloin. A quick and easy weeknight meal or elegant family dinner.

Prep Time15

Cook Time15

Resting Time10

Total Time40

Course: dinner

Cuisine: American

Servings: People

Author: Mary Cressler

Cost: $25.00

Equipment

1 Instant Read Thermometer

Ingredients

2 whole pork tenderloins, trimmed
2 tablespoons extra virgin olive oil
3 tablespoons poultry rub
4 tablespoons unsalted butter
1 tablespoon diced fresh sage leaves

Instructions

Preparation: Get the grill to medium-high heat using a two-zone method. Target 450 – 500 degrees Fahrenheit over direct heat. If using a charcoal grill we recommend lump charcoal. Coat the tenderloins with olive oil and apply the dry rub liberally.
Grill Direct: Place tenderloin on grill grates over direct heat. Get a sear on both sides of the tenderloin (about 4 minutes per side), then move to indirect heat to finish.
Grill Indirect: After about 5-6 more minutes check the temperature, and then pull the pork when it reaches 140 degrees F.
Rest: Let is rest! 10 minutes will allow the juices to redistribute. Slice and place on a serving platter. Serve with our fried sage butter sauce.

Sage Butter

Melt: In a small pan over medium heat melt butter until it's just bubbling. When melted, add the sage and continue cooking while sage fries and infuses with the butter.
Remove and Serve: Remove from heat after about 6 minutes or until the sage is slightly crispy. Pour over the sliced pork tenderloin.

Notes

Trimming Pork Tenderloin:

Remove some of the thin end where it's flat, or the tail, to make the thickness of the tenderloin uniform from end to end. This prevents a dry overcooked end piece because it gets so narrow.
Using a sharp knife remove the silver skin from the exterior of the meat.
If there are any excess flaps of meat, remove those as well. Pat dry with a paper towel and get ready to season it.

For the Butter Sauce: You can also add a touch of kosher salt to enhance the flavor. Feel free to add other herbs, like thyme or rosemary, if you like those flavors, for a different take on this decadent herb butter sauce.

Nutrition