Classic Roasted Pork Tenderloin

Strip 1 tbsp sage leaves from stems, then finely chop. Halve corn on the cobs, then add to a large bowl. Peel, then mince or grate garlic. Melt 1 tbsp butter in a microwavable bowl until melted, 1 min. Add half the garlic, then stir to combine. Pour garlic butter over corn, then stir to coat. Season with salt and pepper. Add corn to a parchment-lined baking sheet, then set aside.

Pat pork dry with paper towels, then season with half the sage, salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then pork. Sear, turning occasionally, until golden-brown, 6-8 min.

Transfer pork to the parchment-lined baking sheet with corn. Roast pork in the top of the oven until pork is cooked through and corn is roasted, 14-16 min.**

Add 1 tbsp butter to the same pan over medium heat, then swirl the pan to melt butter, 1 min. Add remaining garlic and sage. Cook, stirring constantly, until fragrant, 30 sec. Add 1 cup water (dbl for 4 ppl), then Gravy Spice Blend and broth concentrate. Bring to a boil over high heat, then reduce heat to medium. Simmer, stirring occasionally, until gravy thickens, 3-4 min. Season with salt and pepper, to taste.