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.
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- 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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