Name: One-Pan Pork Tenderloin with Heirloom Tomato & Shallot Confit
Prep time: 20 min
Total time: 30 min
Ingredients: 1.5 pounds pork tenderloin; 1 teaspoon ground black pepper, divided; 0.5 teaspoon kosher salt, divided; 1 tablespoon extra-virgin olive oil; 0.75 cup sliced shallots; 4 cloves garlic, thinly sliced; 1 pint cherry tomatoes; 0.33333334326744 cup golden raisins; 1.5 teaspoons chopped fresh rosemary, divided; 2 tablespoons sherry vinegar

One-Pan Pork Tenderloin with Heirloom Tomato & Shallot Confit

5.0

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1 Review

Pair juicy, tender pork with a rich, flavorful tomato confit that tastes like melted tomatoes and sweet shallot preserves. We think this sweet and savory pork recipe is just as suitable for company as it is for Wednesday night dinner at home.

EatingWell Test Kitchen

Updated on January 30, 2020

Prep Time:

20 mins

Additional Time:

10 mins

Total Time:

30 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 ½ pounds pork tenderloin
1 teaspoon ground black pepper, divided
½ teaspoon kosher salt, divided
1 tablespoon extra-virgin olive oil
¾ cup sliced shallots
4 cloves garlic, thinly sliced
1 pint cherry tomatoes
⅓ cup golden raisins
1 ½ teaspoons chopped fresh rosemary, divided
2 tablespoons sherry vinegar

Directions

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.

Nutrition Facts (per serving)

302	Calories
7g	Fat
20g	Carbs
38g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 5 oz. pork and 1/3 cup confit
Calories 302
% Daily Value *
Total Carbohydrate 20g	7%
Dietary Fiber 3g	11%
Total Sugars 12g
Protein 38g	76%
Total Fat 7g	9%
Saturated Fat 2g	10%
Sodium 340mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.