one pan pork tenderloin with heirloom tomato and shallot confit

Pork

One Pan Pork Tenderloin with Heirloom Tomato & Shallot Confit

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.

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.