Yield
4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

How to Make It

Step 1

Preheat oven to 500°.

Step 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.

Step 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.

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