sage

Pork tenderloin is a wonderful dish if you make it properly so that the meat is cooked through but has not become too dry and tough. I prepared the pork tenderloin with organically grown, very ripe tomatoes, which I lightly fried with onions and seasoned with fresh sage.

Preparation time: 30 minutes
Level: Easy
Quantity: Serves two or four

Ingredients:
One pork tenderloin, cut into slices about 2 cm thick
About 10 smaller, ripe tomatoes, halved
About 20-30 sage leaves
1 large onion, sliced
Black pepper and sea salt to taste
About 0.25 tsp dried oregano to taste
2-3 tbsp olive oil for frying

Vegetables, baked potatoes, or your favorite pasta to serve with the meal.

Preparation:

1. Clean the pork tenderloin of the silver skin. Cut the meat into slices about 2 cm thick.
2. Heat the oil in a heavy-bottomed pan and fry the pieces of meat on both sides over a slightly higher heat than medium.
3. Season the meat with salt, pepper, and oregano
4. When the meat is ready, transfer the pieces of meat to a plate until the tomatoes and onions are cooked.
5. Slice the larger onion and fry the onion slices for about 5 minutes.
6. Cut the tomatoes in half crosswise and place them in the pan with the onions, and fry the tomatoes for about 3-4 minutes with the cut side down.
7. Turn the tomatoes over, put the pieces of meat back in the pan, and mix lightly with the sauce from the tomatoes.
8. Shake the sage leaves over the food and mix lightly. Do not break the tomatoes too much when stirring; they have become very fragile from cooking.

Serve with potatoes, vegetables of your choice, or cooked pasta.
Ready!!