Roasted Pork Tenderloin
Roasted Pork Tenderloin might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 23g of protein, 8g of fat, and a total of 167 calories. If you have pepper, olive oil, salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
Sprinkle salt and freshly ground black pepper over pork tenderloin.
Heat a large skillet over medium-high heat.
Add olive oil to pan; swirl to coat.
Add pork to pan; cook 3 minutes, browning on all sides.
Bake pork at 400 for 17 minutes or until a thermometer registers 14
Let stand 10 minutes; cut across the grain into thin slices.
Recommended wine: Malbec, Pinot Noir, Sangiovese
Malbec, Pinot Noir, and Sangiovese are great choices for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Yacochuya San Pedro De Yacochuya Malbec with a 4.5 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.
![Yacochuya San Pedro De Yacochuya Malbec]()
Yacochuya San Pedro De Yacochuya Malbec
An inviting nose of smoke, tar, licorice, soy, black cherry, and black currant. This leads to a full-bodied wine with layers of succulent fruit, excellent depth and concentration, and a lengthy, pure finish. Blend: 85% Malbec and 15% Cabernet Sauvignon