Pork Tenderloin with Roasted Potatoes and Provencal Herb Braised Cherry Tomatoes
⏳ Time
30 minutes
🥕 Ingredients
16
🍽️ Servings
4
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.
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