Tuscan Style Roast Pork Tenderloin

photo 1-108

It is Fast Friday again and time for another fast and fabulous dinner suggestion. If you are anything like me, by the time Friday rolls around the last thing you want to do to cook a big meal yet we all still have to eat.  The dishes featured in this series aren’t necessarily fancy but they bring together simple ingredients most people already have in their pantries or have easy access to and allow you to put a real meal on the table in between 30 and 45 minutes.  Enjoy and if you have your own fast recipes you want to share, please send them my way and I will in turn share them with all of my readers.

I tend to think of roast meats as being slow cooked meals reserved for lazy Sunday dinners but this doesn’t have to be the case.  Pork tenderloin is tender, flavorful, and a one pound piece of meat cooks in less than half an hour making it a perfect weeknight dinner option.  This recipe is adapted from Williams Sonoma and uses quick cooking tenderloin instead of a full fledge roast.  The lively combination of fresh herbs, crushed fennel and pungent garlic ensure that each bite will be bursting with flavor.  The simple white wine sauce adds a sweetness that only enhances the meat.  Serve the roasted meat alongside a starchy vegetable–crispy smashed roasted potatoes or butter braised radishes and a leafy salad.  The result?  Fast perfection.

TUSCAN STYLE ROAST PORK TENDERLOIN

1 1-lb pork tenderloin, trimmed (If you are serving a crowd, use 2 tenderloins rather than 1 larger one)

4 large garlic cloves, crushed and minced

2 tablespoons fresh minced rosemary

2 tablespoons fresh minced sage

2 teaspoons crushed fennel seeds

Salt and pepper to taste

2 tablespoons olive oil

1 large red onion, thinly sliced

1 cup dry white wine

  • Preheat the oven to 425 degrees.
  • Combine the garlic, rosemary, sage, and fennel seeds in a small bowl.  Season generously with salt and pepper.
  • Cut small slits along the surface of the tenderloin.  Using your fingers insert the herb mixture into the slits then rub the remainder of the herb mixture along the surface of the meat.
  • Transfer the tenderloin to a large rimmed roasting pan and place the sliced onion around the perimeter of the meat.
  • Drizzle the meat and onions with the olive oil.
  • Roast approximately 20 to 25 minutes or until the internal temperature of the tenderloin reaches 155 degrees.
  • Remove the tenderloin from the oven and move to a serving platter.  Tent the meat with foil and allow to rest for 10 minutes.
  • While the meat is resting, place the roasting pan on the stove top and turn the burner(s) to high heat.
  • Add the white wine to the pan and scraping the bottom of the pan, bring to a boil.
  • Allow the mixture to boil for 2 to 3 minutes or until the liquid is reduced and slightly syrupy.
  • Slice the meat into 1 inch thick pieces and serve topped with the wine sauce.

Serves 4

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