4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
How to Make It
Preheat oven to 500°.
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.
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.
Fantastic! Followed the recipe to the letter and it worked out wonderfully. Crushed the fennel seeds by pounding them in a plastic wrap pouch. We served this with a simple risotto. Let the herbs be the crust and enjoy.
Taste was so great and worthy of company! Amazing flavors. However the cooking time needed to be changed to: Bake at 500 for 20 minutes and turn over down with pork still in there to 300 and bake for 30 min per lb of pork.......this will give it that neat seared in flavor! You will love it!
This was a great recipe! I've have never had a better pork tenderloin. I even cheated a little bit and threw in some quartered cooked potatoes so they could roast and absorb the flavors as well. You will definately enjoy this. For those of you who don't like vegetables try the endive, it worked on my veggie haters at home!
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