Tasty Coconut Vanilla Cupcakes
- Cook Time: 25 min
- Persons: 4
- Difficulty: Easy
- 12 to 16 large, whole sage leaves, thoroughly washed and dried, stems left on
- Olive oil, for frying
- Kosher salt
- 1 large pork tenderloin (1-1/4 to 1-1/2 lb.), trimmed and cut in half crosswise
- 1/2 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tsp. pink peppercorns, crushed (optional)
- 2 Tbs. unsalted butter
- 1 Tbs. extra-virgin olive oil
- 1/2 cup sweet Marsala
- 1 Tbs. chopped fresh sage leaves
- Pour enough olive oil in a heavy skillet to cover the bottom by about 1/8 inch and heat over medium heat until the oil shimmers. Add the sage leaves in a single layer and fry until brittle but still a bright green color with no browning, 15 to 30 seconds.
- Transfer to a plate lined with paper towels and sprinkle with salt.
- Position a rack in the center of the oven and heat the oven to 375°F. Season the pork tenderloin with the salt and pepper and rub it evenly with the pink peppercorns, if using.
- Heat 1 Tbs. of the butter and the oil in a 10-inch ovenproof skillet or straight-sided sauté pan over medium-high heat. Put the pork in the pan and sear it until golden brown on all sides, about 5 minutes total.
- Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the center of the meat registers 140°F, 10 to 15 minutes.
- Move the pork to a cutting board and tent loosely with foil.
- Pour off and discard most of the fat left in the skillet. Set the skillet over medium-high heat and add the Marsala.
- Bring to a vigorous simmer, scraping the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until reduced by half, about 2 minutes. Off the heat, add the remaining 1 Tbs. butter and the chopped sage. Swirl or stir the sauce until the butter melts.
- Slice the pork into 12 pieces, arrange them on a platter, and pour the hot pan sauce over the meat. Garnish with the fried sage leaves, if using.
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