Tuscan Pork Tenderloin

By Ritamay

Roasting a small cut, such as pork tenderloin, at high heat - 500º - 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.

Ingredients

• 4 t. olive oil, divided
• 2 t. white balsamic vinegar
• 1 t. kosher salt, divided
• 5 large shallots, halved
• 3 heads Belgian endive, quartered lengthwise (about 1-lb.)
• 1 1/2 t. finely chopped fresh rosemary
• 1 t. grated lemon rind
• 1 t. fresh lemon juice
• 1/2 t. fennel seeds, crushed
• 1/2 t. freshly ground black pepper
• 2 garlic cloves, minced
• 1 1-lb. pork tenderloin

Preparation

Step 1

Preheat oven to 500º. Combine 1 T. olive oil, vinegar, ½ t. salt, shallots, and endive in a roasting pan; toss well to coat. Arrange vegetables evenly down the center of the pan. Combine remaining 1 t. oil, remaining ½ t. 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 500º for 17 minutes, or until a thermometer registers 155º. Let vegetables and pork stand 10 minutes. Cut pork crosswise into 12 slices. Yield: 4 servings (serving size: pork slices, and about ¼ cup vegetables).

CALORIES 238 (33% from fat); FAT 8.6g (sat 2g, mono 5.1g, poly 1g); PROTEIN 26.3g; CARB 14.4g; FIBER 4.2g; CHOL 74mg; IRON 2.4mg; SODIUM 537mg; CALC 55mg