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I find sage to be a somewhat forgotten herb. The gray fuzzy leaves pairs very nicely with pork. For this Friday I’m using chopped fresh sage leaves to garnish on top of this dish to really bring out the flavors.

Fresh sage

Fresh sage

Before I braise the meat I cover each slice of meat with a flour mixture. The flour will help keep moisture in the meat and at the same time the flour will act as a thickener for the sauce.

If you are like me you have a bottle of Marsala wine in your cupboards that you use now and then but not too often. So for this Friday I add some to the cream for a tasty sauce. If you don’t have any Marsala wine at home don’t go out and buy a bottle for just this dish.  You can just omit it in the recipe.

Sage flavored Pork Tenderloin

Sage flavored Pork Tenderloin with pappardelle

I serve this dish with pasta, pappardelle is my favorite, to ensure I capture all of the lovely sauce on my plate! Top with some fresh grated Parmesan. And a fresh mixed salad! As always the recipe can be found in Swedish and English at top of page!

To this dinner I’ll drink an Italian Chianti!

Remember Life is too short to not eat and drink well!