There is nothing like fresh roasted tomatoes to add an elegant, yet hearty note to a meal. Roasting tomatoes coaxes out their sweetness, and provides the perfect flavor companion for roast pork. Taking a few minutes to wrap the tenderloin in kitchen twine, and tucking fresh sage leaves underneath, gives a bit of crunchy texture as well as artistry to the presentation.
Pork Tenderloin with Sage and Oven-Roasted Tomato Jam Recipe
One 1 1/4 lb pork tenderloin, rinsed and patted dry
8 leaves fresh sage
salt and pepper
3 T olive oil
1 lb small tomatoes, such as Campari or Roma, halved
1/2 sweet yellow onion, finely diced
1 T red wine vinegar
Heat oven to 425°F.
Cut 4 pieces kitchen twine long enough to encircle tenderloin with room to knot, and tie tenderloin in four places. Gently tuck sage leaves underneath twine.
Warm 2 T olive oil in large ovenproof skillet over medium-high heat. Sear pork on all sides until browned. Add remaining oil to skillet and place tomatoes and onions around pork. Season with salt and pepper.
Place skillet in oven and roast until pork reaches an internal temperature of 145 degrees on an instant read thermometer, about 15 to 20 minutes. Remove pork from skillet and let rest on a cutting board for 10 minutes.
Continue roasting tomatoes and onion in skillet, stirring gently on occasion, until tomatoes have charred in places and are softened so they release juices into the skillet.
Remove skillet from oven and stir vinegar into tomato-onion mixture.
Slice pork into 1/3 inch slices and serve with tomato jam alongside.
Wondering what wine to serve with this easy to prepare meal? Stephanie Davis, Wine Guru from Winacea, recently tasted a unique wine made from the grape Schioppettino and has glowing recommendations. This Italian wine has a lengthy history, dating to marriage ceremonies in 1282. It almost became extinct because of the phylloxera epidemic in the late 19th century, but was reintroduced in the late 1970’s. Produced by Ronchi di Pietro in Friuli, a special place in northeast Italy, it needs ample time to breathe in order to show off its true personality. Either open the bottle and pour into glasses while preparing the pork, or decant the entire bottle before you start cooking.
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Award-winning Chick Lit author Emily Kemme writes about the quirks of human nature. Find musings, recipes, and satire on her blog, Feeding the Famished. Novels | Drinking the Knock Water: A New Age Pilgrimage | In Search of Sushi Tora | Other works in progress