Pork loins lightly seasoned with salt, sage, and brown sugar in this delicious dish served with a simple caprese salad. This brown sugar glazed sage pork loins is a great option for a weeknight dinner.
Just one more day until Halloween and then it’s officially time for the holidays to start! Do you have plans for Halloween, and are you dressing up? I don’t usually dress up, but I do love passing out candies to the kids. =)
Today, I wanted to share with you this brown sugar glazed sage pork loins. It’s simple with just a few ingredients but delicious and perfect for a weeknight dinner.
I obviously need to work on cutting pork. But I have to admit that I am terrible at cutting up meat. You know how you’re supposed to hold the knife in your dominant hand and the fork in the other? I do the complete opposite. And I’ve noticed that I do the same for other things too. Like opening bottles and jars with my non dominant hand. Does anyone else do the same?
These pork loins are flavored with a little bit of brown sugar and salt and fresh sage. Then they’re cooked in melted butter over medium heat on a stove. Each bite of the pork loin is tender and flavorful. Served with a simple caprese salad, this dish is perfect for a weeknight dinner.
For this recipe, I used a pound of pork loin cut into three slices. But you can definitely use just two slices instead.
Rub sage leaves on each side of the pork loin. Then leave the sage leaves on each side. Sprinkle about ¼ teaspoon of salt and ½ teaspoon brown sugar over on side of all three slices of pork loins. Then turn the pork loins over and sprinkle another ¼ teaspoon of salt and ½ brown sugar over all three. Allow the pork loins to marinade for about 20-30 minutes.
In a large skillet, add butter over low to medium heat. Once the butter has melted, add the pork loins and minced garlic, and cook until the side has browned, about 5-6 minutes. Flip the pork loins to the other side, and cook for an additional 5-6 minutes.
Plate pork loins, and pour the sauce over the pork loins, or serve the buttery sauce on the side.
To make the caprese salad, chop up a large tomatoes into wedges, or cut grape or cherry tomatoes in halves. Tear up a sprig of basil. Tear up mozzarella. Drizzle olive oil, and season with a little bit of salt and pepper.
Serve the brown sugar glazed sage pork loins with the caprese salad and a slice of toast.
- 1 pound pork loin, cut into 2-3 slices
- 1 teaspoon brown sugar, divided
- ½ teaspoon salt, divided
- 6-10 large sage leaves
- 1 large tomato or 1 cup grape or cherry tomatoes, sliced
- 4 oz mozzarella, torn
- 1 sprig basil
- Drizzle of olive oil
- salt and pepper
- 1-2 slices toast
- Plate pork loins, and pour the sauce over the pork loins, or serve the buttery sauce on the side.
- Serve the brown sugar glazed sage pork loins with the caprese salad and toast.