Prep: 15 minutes; Cook: 33 minutes
Yield: 6 servings (serving size: 3 ounces pork and about 1 tablespoon sauce)
More From Oxmoor House
Amount per serving
- Calories: 158
- Fat: 5.4g
- Saturated fat: 1.5g
- Protein: 24.5g
- Carbohydrate: 1.5g
- Fiber: 0.1g
- Cholesterol: 74mg
- Iron: 1.6mg
- Sodium: 396mg
- Calcium: 15mg
- 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
- 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).
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