1. Preheat oven to 350°; heat a big nonstick skillet coated with cooking spray over med-high heat. 2. Combine sage, garlic, pepper, and 2 teaspoons salt; rub over tenderloin. 3. Add tenderloin to pan; cook 6 minutes, lightly browning on all sides. 4. Insert a meat thermometer into thickest portion or tenderloin. 5. Cover handle of pan with foil; bake at 350° for 25 minutes, until thermometer registers 140° (med-rare) or desired degree of doneness. 6. Place tenderloin on a cutting board, cover loosely with foil; let stand 15 minutes. 7. Make the sauce: heat a pan coated with cooking spray over med-high heat; add in shallots; saute 3 minutes or until tender. 8. Stir in wine; bring to a boil; cook until reduced to ¾ cup (about 4 minutes). 9. Stir in broth; cook 6 minutes or until reduced to 1 ¼ cup. 10. Add in butter, stirring until melted; stir in parsley and ¼ teaspoon salt. 11. Serve sauce with tenderloin. ---------------------------------------------------------------------------
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Ingredients
