- 2 cups water
- 6 garlic cloves
- 1 1/2 teaspoons chopped fresh rosemary
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 2 (3/4-pound) pork tenderloins, trimmed
- Cooking spray
- 1 cup fat-free, less-sodium chicken broth
- 1/2 cup dry white wine
- 1/8 teaspoon salt
- calories 158
- fat 5.4 g
- satfat 1.5 g
- protein 24.5 g
- carbohydrate 1.5 g
- fiber 0.1 g
- cholesterol 74 mg
- iron 1.6 mg
- sodium 396 mg
- calcium 15 mg
How to Make It
Preheat oven to 425°.
Bring 2 cups water to a simmer in a small saucepan. Add garlic; simmer 1 minute. Drain well; finely chop garlic. Combine garlic, rosemary, and next 3 ingredients in a small bowl; mash with a fork to form a paste.
Slice each tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Cut each side lengthwise, cutting to, not through, other side; open flat. Place heavy-duty plastic wrap over pork, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.
Set aside 2 teaspoons rosemary-garlic paste. Rub remaining paste onto cut sides of pork. Roll up each tenderloin; secure at 2-inch intervals with kitchen twine. Rub outside of pork with reserved 2 teaspoons paste.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add tenderloins; cook 5 minutes, browning on all sides. Place tenderloins on a broiler pan coated with cooking spray. Bake at 425° for 20 minutes or until a thermometer registers 155° (slightly pink). Let stand 10 minutes.
While pork stands, add broth and wine to skillet. Bring to a simmer; cook 5 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon salt. Cut pork into thin slices; serve with wine mixture.
In Tuscany, arista (ah-rist-TAH), or pork roast, is usually spit- or oven-roasted and seasoned with rosemary, salt, and pepper. Tuscans prefer to eat the meat cold. Here, it's served warm with a wine sauce, but chilled leftovers can be thinly sliced for tasty panini (Italian sandwiches).