Sage-Roasted Pork Tenderloin With Carbonara Cabbage

• 1 12 tablespoons kosher salt
• 14 teaspoon ground black pepper
• 1 garlic clove, minced
• 1 tablespoon fresh sage leaf
• 1 tablespoon olive oil
• 2 (12 -14 ounce) pork tenderloin
• 12 small green cabbage, thinly sliced
• 1 12 cups heavy cream
• 2 garlic cloves, minced
• 14 lb pancetta, diced small
• 14 cup fresh grated parmesan cheese, plus slightly more
• grated parmesan cheese
• 14 cup fresh spinach, chopped

1. Place kosher salt, pepper,garlic,sage and olive oil in a food processor; puree until sage and garlic are blended.
2. Season pork generously with the rub.
3. Grill over direct heat until 160F internal temperature, as measured with an instant-read thermometer.
4. Meanwhile, in a large pot boil one gallon of water and one teaspoons salt.
5. Add cabbage and blanch approximately 3 minutes or until tender, drain immediately and rinse in colander under very cold water.
6. In a small saucepan over low heat, simmer cream and garlic until reduced by half.
7. Place pancetta in a large skillet and brown until crisp.
8. Remove and drain on paper towels.
9. In same skillet, stir together cream, pancetta, cabbage, cheese and spinach over medium heat until warm.
10. Season to taste with salt and pepper.
11. Serve with sliced pork.

kosher salt, ground black pepper, garlic, sage leaf, olive oil, pork tenderloin, green cabbage, heavy cream, garlic, pancetta, parmesan cheese, parmesan cheese, fresh spinach

Taken from www.food.com/recipe/sage-roasted-pork-tenderloin-with-carbonara-cabbage-274952 (may not work)