Tuscan Pork Tenderloin

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.

Yield: 4 servings (serving size: 3 pork slices and about 3/4 cup vegetables)

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

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.

Nutritional Information

Calories:

238 (33% from fat)

Fat:

8.6g (sat 2g,mono 5.1g,poly 1g)

Protein:

26.3g

Carbohydrate:

14.4g

Fiber:

4.2g

Cholesterol:

74mg

Iron:

2.4mg

Sodium:

537mg

Calcium:

55mg