Tuscan Pork Tenderloin

By polledl

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross 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.

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 1/2 teaspoons finely chopped fresh rosemary
• 1 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (1-pound) pork tenderloin

Preparation

Step 1

1. Preheat oven to 500°.
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.
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.