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Tuscan Pork Tenderloin

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)
Roasting a small cut, such as pork tenderloin, at high heat--500°--creates a browned exterior and moist interior. (Cooking at lower temperatures will still produce fine results, but the pork won't develop a crust by the time it reaches the desired internal temperature.) The endive and shallots form an edible rack for the meat to rest on as it cooks.

Ingredients

  • 4 teaspoons olive oil, divided
  • 2 teaspoons white balsamic vinegar
  • 1 teaspoon kosher salt, divided
  • 5 large shallots, halved
  • 3 heads Belgian endive, quartered lengthwise (about 1 pound)
  • 1 1/2 teaspoons finely chopped fresh rosemary
  • 1 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon fennel seeds, crushed
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1 (1-pound) pork tenderloin

Nutrition Information

  • calories 238
  • caloriesfromfat 33 %
  • fat 8.6 g
  • satfat 2 g
  • monofat 5.1 g
  • polyfat 1 g
  • protein 26.3 g
  • carbohydrate 14.4 g
  • fiber 4.2 g
  • cholesterol 74 mg
  • iron 2.4 mg
  • sodium 537 mg
  • calcium 55 mg

How to Make It

  1. Preheat oven to 500°.

  2. Combine 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, shallots, and endive in a roasting pan; toss well to coat. Arrange vegetables evenly down the center of the pan.

  3. Combine remaining 1 teaspoon oil, remaining 1/2 teaspoon salt, rosemary, and next 5 ingredients (through garlic) in a small bowl. Rub rosemary mixture onto pork. Arrange pork on top of vegetables. Bake at 500° for 17 minutes or until a thermometer registers 155°. Let vegetables and pork stand 10 minutes. Cut pork crosswise into 12 slices.