Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)

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.

How to Make It

Step 1

Preheat oven to 500°.

Step 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.

Step 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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Ratings & Reviews

shell170's Review

March 05, 2014

Smudge's Review

April 12, 2011
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.

SoniainTexas's Review

May 09, 2010
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!

love2coooook's Review

November 13, 2009
Really liked this! Although the cooking time needed to be increased and it did not brown. The taste, however was fantastic!

up4food's Review

November 23, 2008
The taste was very good and I loved the roasted endive. However, the tenderloin did not brown on the outside. I made a double recipe. Could that be the reason? More moisture from the vegetables?

Eylphyn's Review

November 12, 2008
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!