Pork Tenderloin with Sage & Marsala Sauce

Jay was here for dinner, and it was (as is usually the case) something quick and easy. We loved the pork tenderloin, especially the fried sage leaves. The tart was good, but wasn't as delicious as I had hoped. Maybe more filling would have helped. I don't know. I love figs, and Deborah Madison recipes are usually really good. But this isn't something I would make again.

• Pork Tenderloin with Sage & Marsala Sauce (Fine Cooking #88, November 2007, p. 26)
• Creamy Goat Cheese Polenta (Fine Cooking #57, May 2003, p. 86C)
• Butter Lettuce and Radiccio with Tomatoes & Lemon Poppyseed Dressing (Fine Cooking #51, July 2002, p. 48)
• Fresh Fig Tart with Orange Flower Custard (Fine Cooking #28, September 1998, p. 70)

Wine: J 2004 Pinot Noir (Russian River Valley, California). A gift from Assana. Very nice Pinot.