Brown Sugar Glazed Sage Pork Loins
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
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.
Brown Sugar Glazed Sage Pork Loins
  • 1 pound pork loin, cut into 2-3 slices
  • 1 teaspoon brown sugar, divided
  • ½ teaspoon salt, divided
  • 6-10 large sage leaves
Caprese Salad
  • 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
  1. 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.
  2. 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.
  3. Plate pork loins, and pour the sauce over the pork loins, or serve the buttery sauce on the side.
  4. 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.
  5. Serve the brown sugar glazed sage pork loins with the caprese salad and toast.
Recipe by Cooking with a Wallflower at