Pork Tenderloin with Roasted Potatoes and Provencal Herb Braised Cherry Tomatoes

Main Dishes | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Pork Tenderloin with Roasted Potatoes and Provencal Herb Braised Cherry Tomatoes

Ingredients

Semi-Smoked Sausage - 3.5 oz
Pork tenderloin - 12.7 oz
Rosemary - 0.1 oz
Basil - 0.2 oz
Thyme - 0 oz
Marinated cherries - 5.6 oz
Celery stalk - 1.1 oz
Orange Bell Peppers - 1.1 oz
Salad Potatoes - 14.1 oz
Shallot - 1 piece
Garlic - 5 cloves
Olive Oil - 8 fl oz
Crushed Tomatoes in Their Own Juice - 3.5 oz
Balsamic Vinegar - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

In a small saucepan, place 4 cloves of garlic, thyme, celery, basil, and cherry tomatoes, pour in the balsamic vinegar and cover the contents with olive oil, season with salt and pepper, bring to a boil, reduce the heat, and simmer for another 2 minutes.

Step 2

Cut the potatoes into large wedges and coat them with olive oil, mixing with your hands.

Step 3

Slice the pork tenderloin into 6 equal medallions across the grain, wrap each in bacon, secure with a wooden skewer, and fry in the olive oil from the cherry tomatoes for 1.5 minutes on each side, seasoning with salt and pepper.

Step 4

Spread the potatoes on a baking sheet, season with salt and pepper, and roast in a preheated oven at 356°F (356 degrees Fahrenheit) for 11 minutes, then add the pork and roast with the potatoes for another 13 minutes.

Step 5

Blend the tomatoes in their own juice with the chopped bell pepper, shallot, 0.5 cloves of garlic, half the rosemary leaves, salt, and ground pepper; the sauce for the meat is ready.

Step 6

Finely chop the remaining rosemary leaves and 0.5 cloves of garlic and mix with 30 ml of the oil from the cherry tomatoes obtained in step 1; the garlic-rosemary oil is ready.

Step 7

Plate the pork medallions and roasted potatoes, drizzle with the garlic-rosemary oil, garnish with the braised cherry tomatoes; pour the sauce from step 5 into a sauceboat and serve with the meat.