Tuscan Pork Tenderloin

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.

Yield: 4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • 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

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 500°.
  2. 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. 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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