Recipe Library
One-Pan Pork Tenderloin with Heirloom Tomato & Shallot Confit
Pork tenderloin sizzles in olive oil until its surface turns deeply savory, then rests in a warm pool of jammy shallots, garlic, and cherry tomatoes. Golden raisins and sherry vinegar lend sweet-tart brightness while rosemary threads every bite with woodsy aroma.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 4
Nutrition per Serving
- Calories
- 302
- Protein
- 38g
- Carbs
- 20g
- Fat
- 7g
- Fiber
- 3g
- Sugar
- 12g
- Sodium
- 340mg
Ingredients
- 1 1/2 pounds pork tenderloin
- 1 teaspoon ground black pepper, divided
- 1/2 teaspoon kosher salt, divided
- 1 tablespoon extra-virgin olive oil
- 3/4 cup sliced shallots
- 4 cloves garlic, thinly sliced
- 1 pint cherry tomatoes
- 1/3 cup golden raisins
- 1 1/2 teaspoons chopped fresh rosemary, divided
- 2 tablespoons sherry vinegar
Instructions
- Preheat oven to 425 degrees F. Pat tenderloin dry, and season on all sides with 1/2 teaspoon of the pepper and 1/4 teaspoon of the salt. Heat olive oil in a large ovenproof nonstick skillet over medium-high. Add pork, and cook 3 minutes on 1 side. Turn pork, and cook until both sides are browned, about 2 more minutes.
- Move tenderloin to 1 side of skillet, and add shallots and garlic. Reduce heat to medium; cook, stirring shallots and garlic often, until shallots soften, 3 to 4 minutes. Add tomatoes and raisins, and cook, stirring often, until tomatoes begin to soften, about 3 minutes. Add 3/4 teaspoon rosemary and remaining 1/2 teaspoon pepper and 1/4 teaspoon salt; stir to blend tomato mixture. Place skillet in oven, and cook until a thermometer inserted in pork registers 145 degrees F, 10 to 12 minutes.
- Remove pork from skillet, and place on a cutting board; let meat rest 6 to 8 minutes before slicing. Stir vinegar into tomato mixture in skillet. Serve slices of pork with tomato confit, and sprinkle servings with remaining 3/4 teaspoon chopped rosemary.