Roasted Italian Pork Tenderloin

Ingredients

• 2 lbs pork tenderloin, trimmed of silver skin
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 3 cloves garlic, finely minced
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme leaves, stripped from stems
• 1 lemon, zested and halved
• 1 small shallot, thinly sliced
• 2 tbsp dry white wine

Method

1. 1Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper to prevent sticking.
2. 2Pat the pork tenderloins completely dry with paper towels, then season generously with salt and pepper.
3. 3Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering but not smoking.
4. 4Sear the tenderloins on all sides for about 3 minutes per side until deeply golden brown and fragrant.
5. 5Reduce heat to medium, add the shallots, garlic, rosemary, thyme, and lemon zest, cooking for 1 minute until the aromatics are soft and translucent.
6. 6Pour in the white wine and transfer the skillet to the oven.
7. 7Roast for 18 to 22 minutes, basting occasionally with pan juices, until an instant-read thermometer inserted into the thickest part registers 145°F.
8. 8Transfer the meat to a cutting board and let it rest for 10 minutes before slicing against the grain.

Goes well with

• Sautéed Zucchini Ribbons120 kcal
  Fresh, mild, crisp-tender
• Garlic Butter Asparagus90 kcal
  Earthy, rich, crisp

Nutrition per serving