Arista

recipe
This fragrant pork tenderloin dish is inspired by the traditional recipe hailing from the Tuscany region of Italy.  Use fresh rosemary for best results.

Yield:

6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)

Recipe from

Oxmoor House

Recipe Time

Prep: 15 Minutes
Cook: 33 Minutes

Nutritional Information

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

Ingredients

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

Preparation

1. Preheat oven to 425°.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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).

Lorrie Corvin,

Oxmoor House Healthy Eating Collection,

Oxmoor House

June 2006
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