Tuscan Pork Tenderloin

Name: Tuscan Pork Tenderloin
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams heads Belgian endive, quartered lengthwise (about; 1 teaspoons freshly ground black pepper; 1 teaspoons fennel seeds, crushed; 2 teaspoons finely chopped fresh rosemary; 2 garlic cloves, minced; 1 teaspoon kosher salt, divided; 1 teaspoon fresh lemon juice; 1 teaspoon grated lemon rind; 4 teaspoons olive oil, divided; 454 grams pork tenderloin; 5 larges shallots, halved; 2 teaspoons white balsamic vinegar

Tuscan Pork Tenderloin might be a good recipe to expand your main course recipe box. This recipe serves 4. Watching your figure? This gluten free, dairy free, and primal recipe has 220 calories, 25g of protein, and 8g of fat per serving. A mixture of shallots, pepper, olive oil, and a handful of other ingredients are all it takes to make this recipe so delicious. 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 roughly 45 minutes.

Instructions

Preheat oven to 50

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Olive Oil

Shallot

Vinegar

Endive

Salt

Equipment you will use

Roasting Pan

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.

Ingredients you will need

Vegetable

Rosemary

Garlic

Pork

Salt

Cooking Oil

Dry Seasoning Rub

Equipment you will use

Bowl

Bake at 500 for 17 minutes or until a thermometer registers 15

Equipment you will use

Kitchen Thermometer

Oven

Let vegetables and pork stand 10 minutes.

Ingredients you will need

Vegetable

Pork

Cut pork crosswise into 12 slices.

Ingredients you will need

Pork

Equipment

Ingredients

Servings:

454grams

heads Belgian endive, quartered lengthwise (about 1teaspoons

freshly ground black pepper 1teaspoons

fennel seeds, crushed 2teaspoons

finely chopped fresh rosemary 2

garlic cloves, minced 1teaspoon

kosher salt, divided 1teaspoon

fresh lemon juice 1teaspoon

grated lemon rind 4teaspoons

olive oil, divided 454grams

pork tenderloin 5larges

shallots, halved 2teaspoons

white balsamic vinegar

Recommended wine: Malbec, Pinot Noir, Sangiovese

Malbec, Pinot Noir, and Sangiovese are my top picks 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. One wine you could try is Agua de Piedra Gran Seleccion Malbec. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.