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.
Tuscan Pork Tenderloin
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.
More From Cooking Light
- Calories: 238
- Calories from fat: 33%
- Fat: 8.6g
- Saturated fat: 2g
- Monounsaturated fat: 5.1g
- Polyunsaturated fat: 1g
- Protein: 26.3g
- Carbohydrate: 14.4g
- Fiber: 4.2g
- Cholesterol: 74mg
- Iron: 2.4mg
- Sodium: 537mg
- Calcium: 55mg
- 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.
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