Aristan is a gluten free, dairy free, and primal main course. This recipe makes 6 servings with 158 calories, 24g of protein, and 4g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up olive oil, pork tenderloins, rosemary, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 48 minutes.
Bring 2 cups water to a simmer in a small saucepan.
Add garlic; simmer 1 minute.
Drain well; finely chop garlic.
Combine garlic, rosemary, and next 3 ingredients in a small bowl; mash with a fork to form a paste.
Slice each tenderloin lengthwise, cutting to, but not through, other side. Open halves, laying pork flat.
Cut each side lengthwise, cutting to, not through, other side; open flat.
Place heavy-duty plastic wrap over pork, and flatten to 1/2-inch thickness using a meat mallet or rolling pin.
Set aside 2 teaspoons rosemary-garlic paste. Rub remaining paste onto cut sides of pork.
Roll up each tenderloin; secure at 2-inch intervals with kitchen twine. Rub outside of pork with reserved 2 teaspoons paste.
Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray.
Add tenderloins; cook 5 minutes, browning on all sides.
Place tenderloins on a broiler pan coated with cooking spray.
Bake at 425 for 20 minutes or until a thermometer registers 155 (slightly pink).
While pork stands, add broth and wine to skillet. Bring to a simmer; cook 5 minutes or until reduced to 1/2 cup.
Remove from heat; stir in 1/8 teaspoon salt.
Cut pork into thin slices; serve with wine mixture.
In Tuscany, arista (ah-rist-TAH), or pork roast, is usually spit- or oven-roasted and seasoned with rosemary, salt, and pepper. Tuscans prefer to eat the meat cold. Here, it's served warm with a wine sauce, but chilled leftovers can be thinly sliced for tasty panini (Italian sandwiches).