Sage- and Garlic-Crusted Pork Tenderloin

2 cloves garlic, finely chopped (about 1 tablespoon)

1 tbsp finely chopped fresh sage

1 ¼ tsp coarse salt

¼ tsp freshly ground pepper

1 tbsp olive oil

1 (about 1 ¼ pounds) pork tenderloin, tied with kitchen twine

1 tbsp vegetable oil

Preparation:

Preheat oven to 400ºF. Stir together garlic, sage, salt, pepper, and olive oil in a small bowl. Rub mixture all over pork. Heat a large, heavy sauté pan over medium-high heat. Add vegetable oil. Add pork, and brown all over, about 4 minutes. Transfer pan to oven. Roast pork, turning occasionally, until an instant-read thermometer inserted into thickest part registers 145ºF to 150ºF, about 20 minutes. Transfer pork to a cutting board; tent with foil, and let rest 10 minutes before slicing. Serves: 4.