Herb Roasted Pork Tenderloin

Chef Mary tells us how to make a delicious Herb Roasted Pork Tenderloin and Vegetables, with Cherry and Shallot Confit.

 Chef Mary Shares Her Recipe For Roasted Pork Tenderloing and Vegetables With Sherry Confit

Yield: 6 servings of 3½ oz. meat, 4 oz. roasted potatoes and carrots, and 1/3 cup confit

99% residue-free olive oil cooking spray or olive oil mist

1½ lbs. pork tenderloin (approximately one large)

1 lb. baby red, white, or purple potatoes   

¾ lb baby carrots

1 ½ tbsp. extra virgin olive oil

3 to 4 fresh garlic cloves, pressed or minced

2 tbsp. fresh rosemary, chopped or 1 tbsp. dried

2 tbsp. fresh thyme leaves or 1 tbsp. dried

1 tsp. granulated garlic 

1 tsp. salt and ¼ tsp. fresh ground black pepper

2 cups Cherry and Shallot Confit (See following recipe.)

Related: Light and Cheesy Au Gratin Potatoes  

1. Preheat oven to 375 F. In a small bowl, mix oil together with garlic, rosemary, thyme, granulated garlic, salt, and black pepper to form paste. Wash and drain baby potatoes and trim and peel baby carrots.

2. Spray a roasting pan or heavy baking dish lightly with cooking spray. Place tenderloin in roasting pan. Using a little more than ½ of the garlic and herb paste, brush on all sides of tenderloin. Place potatoes and carrots around tenderloin and brush with remaining herb paste. 

3. Roast for 35 to 40 minutes or until thermometer inserted into thickest part of tenderloin registers 150°F. Remove pan from oven and transfer meat and carrots to cutting surface, covering foil to  keep warm. Increase oven heat to 400 F. and continue to roast potatoes 10 minutes or until tender.    

4. Slice pork tenderloin and divide meat and vegetables among six plates. Top pork slices with 1/3 cup warm Cherry and Shallot Confit and serve.  

Nutritional Information: 3½ oz. meat, 4 oz. vegetables, and 1/3 cup Confit 480 Calories; 8g Fat; 78g Carbohydrate; 12g Dietary Fiber; 41 Protein; 60mg Cholesterol; 535mg Sodium. High-calorie Version: 600 Calories; 20g Fat

Cherry And Shallot Confit

Yield: 2 cups or 6 1/3 cup servings

 99% residue-free olive oil cooking spray or olive oil mist

1 cup dried sour cherries (6 oz.)

¼ cup white wine vinegar

 2 tbsp. balsamic vinegar

2 cups thinly sliced shallot (about ½ lb.)

1 cup finely chopped onion

¼ cup plus 1 tbsp. sugar plus a pinch salt

Related: Light Quinoa and Cranberry Salad with Citrus Vinargrette

1. Soak cherries in a small bowl with vinegars for 30 minutes.

2. Lightly spray a pan with cooking spray and sauté the shallot and onion over medium heat, stirring occasionally for 10 minutes or until the shallot is soft. If mixture begins to dry out, add a little water.

3. Sprinkle shallots and onion with sugar, add salt, and cook, covered, stirring occasionally for an additional 10 minutes. Add the cherries with liquid and simmer, uncovered, for 15 to 20 minutes, or until almost all the liquid is evaporated. Adjust seasonings if necessary and serve.

Note: Confit may be made in advance if covered and chilled. Reheat on medium before serving.
Nutritional Information: 
1/3 cup 108 calories; 0.2 gram total fat; 28g Carbohydrate; 1.3g Dietary Fiber; 1.7g Protein; 8mg Sodium.


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