Pork Tenderloin with Sage and Marsala

Happy fall, everyone!  Hoping now that summer travels are done and regular routine has returned, I can get back to cooking and blogging again :)  This recipe is pretty good...I'd say 8.5/10.  It's tasty and easy enough that I'd make it again, but it's not at the top of my 'must haves' list, if you catch my drift.  If you need a quick, tasty meal, this works very well.  Enjoy!
Side pictured is simple/no recipe fried potatoes.

Link to original recipe: https://www.finecooking.com/recipe/pork-tenderloin-with-sage-marsala-sauce

Ingredients:

1 pork tenderloin  (1.25 to 1.5 lb--mine was 1.25), trimmed and cut in half cross-wise (not length-wise)
~1/2 tsp. kosher salt (I did not measure)
2 tsp. pink peppercorns, crushed (I did not have these, so I subbed a grinder version that contained mixed peppercorns and allspice; want to try this again with just the pink if I can find--and I did not measure)
2 T. unsalted butter, divided
1 T. extra virgin olive oil
1/2 c. sweet Marsala
1 T. chopped fresh sage leaves

Instructions:

1. Position rack in center of oven (or in my case, bottom of bottom oven) and heat oven to 375°F (note to self: used "bake" setting, not convection).

2. Season pork with salt and pepper all over.

3. In a large, ovenproof skillet, heat 1 T. of the butter, and the olive oil, over medium-high heat.  Place pork in pan and sear/brown on all sides--around 5 minutes total. 

4. Remove pan from heat and transfer to oven.  Bake for 15-20 min, or until internal temp of thickest part of tenderloin is 140°F.  (It was 20 min for my oven.)

5. Transfer pork to a cutting board/serving platter and cover with foil.

6. Wipe away most of the excess oil/fat in skillet.  Place over medium-high heat and add the Marsala.  Cook, scraping up browned bits, for about 2 minutes.

7. Remove from heat and add the remaining 1 T. of butter, and the sage to the skillet.  Stir until butter has completely melted, then remove foil from the pork and pour over it.  Cut up, serve, and enjoy!