“Tradition becomes our security, and when the mind is secure it is in decay.”
When you Want Festive Without all the Work!
I’m all for tradition, truly I am… have you ever noticed that when someone says “truly I am” they actually mean quite the opposite? Okay so what I should say is, I’m all for tradition AND I’m all for breaking with it too! And with that in mind I thought I might kick December off with a twist on a classic.
This is a great dish for those times when turkey or roast beef are just going to be tooooo much for your smaller gathering. All of the elegance and festive spirit with considerably less work and cost!
Even though the outcome of this dish is rather elegant (if I do say so myself!) it is essentially a one pan meal! Brown the pork in your cast iron, pop it into the oven, once it cooks and is standing briefly you make the sauce in the same pan, using all the gorgeous pan juices (and of course a hearty splash of marsala wine!)
I love to serve famiy style and this dish works beautifully in that setting also. I have to say that honestly I planned this dish specifically because I love the impact fried sage leaves have. Not only do they have a gorgeous aroma, but just look at how pretty they are!
Wine Pairing: I had a bit of a happy (for me) problem this week. With my brother (the family wine expert) temporarily unavailable for consultation, I decided to approach The Wine Weirdos who I follow on Instagram and find rather amusing and useful (my fave combo!) for their suggestions while at the same time my (also rather amusing and useful!) husband John weighed in sensing my need for a wine pairing… so this week you get both! Happy for me, lucky for you!
The Wine Weirdos very interestingly suggested that it was a job for an IPA or a stout but for the wine loyalists they suggest a really gritty Crozes Hermitage. Thanks so much you couple of weirdos!
John’s suggestions as follows;
Enjoy & Namaste!
- Pork tenderloin (about 2 lbs or 1 medium tenderloin)
- Olive oil for pan
- 1 cup Marsala wine
- ½ cup cranberries (frozen work well if fresh are unavailable)
- 1 tsp dried sage
- 8 fresh sage leaves
- Preheat oven to 375°
- Heat oil in a cast iron (or other heavy bottomed OVEN PROOF pan)
- S&P all sides of the tenderloin
- Over medium high heat brown the pork on all sides
- Cook in oven until internal temp of 140° *(about 15-20 minutes)
- Remove pork from pan and tent loosely.
- Add Marsala wine to juices in cast iron over medium heat, add cranberries and sage, stirring often until cranberries begin to pop (if fresh) or gently break down (if frozen) and sauce begin to thicken. (about 10 minutes)
- Meanwhile in a small amount of olive oil, pan fry sage leaves over medium high heat until crisp. (about 3-4 mins)
- Slice pork and serve sauce over. Garnish with sage leaves