Have you ever wanted a recipe that was super easy to prepare but made you look like Gordon Ramsey? (Like every single day of my existence!!!😂)
Well this is the recipe for you!
I had a pork tenderloin ready to cook for dinner and started my online search for a super easy recipe that would work with my ridiculously intense mom schedule.
I came across this recipe from recipetineats.com! It had a 5 star rating and its selling point was how easy it was! Jackpot! It did not disappoint! It was beyond simple and fabulously delicious!!!
The original recipe suggested using honey instead of maple syrup but being the proud Canadian that I am, I went with the syrop! And it exceeded all my expectations!
8 to 10 slices of bacon
1lb / 500g pork tenderloin, at room temperature
Salt & pepper
1 tbsp olive oil
2 tbsp maple syrup (original recipe also suggested honey🍯 )
Preheat oven to 390F (normal oven)
Lay the bacon next to each other on a cutting board, slightly overlapping.
Season the pork with salt & pepper.
Heat the oil in a skillet over high heat.
Sear the pork on all sides until nicely browned.
Place pork on the bacon. Wrap bacon around pork, finishing with the seam side down.
Transfer back into the skillet or oven-safe dish.
Drizzle over maple syrup and brush all over.
Roast for 25 to 30 minutes, basting once or twice with pan juices.
Remove from oven and baste again. Let it rest for 5 minutes. Baste once more just before serving.
My friends back in Italy will laugh when they see this blog post because the necessity to write instructions on how to prepare “pasta al burro e salvia“, or rather pasta with butter an sage, is actually quite UNnecessary.
But the majority of my readers are non-Italians who perhaps have never prepared this bit of deliciousness, and after posting the photo of my pasta al burro e salvia this past week, I received a few requests for detailed instructions on my blog. So for them, I deliver here a quick rundown on how it is done.
A staple in Italian culture, the key is in the ingredients: few, simple and fresh, like almost everything in Italian cuisine. With its beyond simple preparation, it thrives as one of Italy’s favorite go-to pasta dishes for the likes of young and old.
120g of fresh pasta (you really could use any kind of pasta but I personally feel that using a fresh, filled tortellini or ravioli is the best bet. I used ricotta-filled tortellini, which you can usually buy fresh at most supermarkets)
A pot of water
Fresh sage leaves
Freshly grated Parmesan cheese
- Boil water in a large pot and add some salt (I usually add about 1/2-1 teaspoon per person)
- Meanwhile, heat butter in a pan (about a tablespoon per person)
- Sauté the sage leaves in sizzling butter (be sure to remove pan from heat before the leaves begin to burn!)
- Add pasta to boiling water
- Using fresh pasta, it will only take a few minutes to cook (check package for cook times)
- Strain pasta
- Add pasta to butter and sage and lightly sauté over medium heat for about a minute or two
- Plate your pasta, sage leaves included, and add freshly grated Parmesan cheese!
E voilà! Pasta al burro e salvia! Easy peezy, right?! And oh so gooooood! Enjoy!