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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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