Tuscan Pork Tenderloin

Name: Tuscan Pork Tenderloin
Yield: 4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)
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 ½ teaspoons finely chopped fresh rosemary; 1 teaspoon grated lemon rind; 1 teaspoon fresh lemon juice; ½ teaspoon fennel seeds, crushed; ½ teaspoon freshly ground black pepper; 2 garlic cloves, minced; 1 (1-pound) pork tenderloin

6 Ratings
5 Reviews

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.

By Mark Scarbrough

Recipe by Cooking Light November 2008

Gallery

Credit: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:

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

Nutrition Info

Directions

Step 1
Preheat oven to 500°.

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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.

Nutrition Facts

Per Serving:

238 calories; calories from fat 33%; fat 8.6g; saturated fat 2g; mono fat 5.1g; poly fat 1g; protein 26.3g; carbohydrates 14.4g; fiber 4.2g; cholesterol 74mg; iron 2.4mg; sodium 537mg; calcium 55mg.

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shell170

03/05/2014

Smudge

04/12/2011

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

05/09/2010

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

11/12/2009

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

up4food

11/22/2008

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

11/11/2008

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!

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Tuscan Pork Tenderloin

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Tuscan Pork Tenderloin

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Tuscan Pork Tenderloin

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (5)

All Reviews for Tuscan Pork Tenderloin