Tuscan Pork Tenderloin

Tuscan Pork Tenderloin Recipe
Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.


4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)

Recipe from

Cooking Light

Nutritional 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


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


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.