This easy recipe for Tuscan Roasted Pork with Blistered Tomatoes is one of my favorite go-to’s for a healthy, protein-rich weeknight dinner that takes me back to memories of Italy!
Ciao! I’m so excited to be sharing this recipe with you from Italy (see what I’m up to on Instagram)! I put it together before I left so that I could share the flavors of one of my favorite dishes from the Mercato Centrale in Florence – Tuscan roasted pork! I ordered this several times during my last trip to Italy and loved it so much that I created my own version to make at home.
How to make the Tuscan Roasted Pork:
To roast the pork tenderloin, we start off with a simple marinade of fresh herbs, garlic, olive oil, mustard, and some sweet sherry cooking wine. Pork LOVES mustard as a flavor enhancer of the meat, the wine helps for flavor and tenderization, and the aromatics from the herbs and garlic make the flavor of the dish really come alive. You can marinate the pork for as little as one hour, but you can also marinate it all day while you are working and it’s ready to go once you get home for dinner!
I like to roast the pork alongside some juicy cherry tomatoes on the vine – this is what they served with the pork in Florence in addition to the most delicious roasted potatoes. The tomatoes will burst slightly as the roast with the pork, releasing their sweet juices that caramelize over the flesh of the fruit. We are actually trying to grow some tomatoes like this in our garden – I can’t wait to see what they look like once I get back home!
Using up leftovers:
You will find that there are SO many things you can do with the leftovers of this Tuscan Roasted Pork – we love to use it for the following:
- Chopped into cubes and used as a pizza topping
- Sliced thinly to make grilled panini sandwiches
- Diced to throw on top of a big Italian salad
- Rolled in a whole grain wrap with lettuces, pesto, feta cheese, and roasted veggies
For a simple side addition to the pork and tomatoes, this Orzo Cacio e Pepe is so perfect with this recipe. You can have it ready in exactly the time that it takes to roast the pork and tomatoes in the oven. The creamy orzo has a wonderful texture to pair with the juicy pork and tomatoes – it will be a weeknight meal that tastes much fancier than it really is!
Did you make this Tuscan Roasted Pork? If so, I’d love to hear how it turned out for you! Leave a comment below, or upload a picture to Instagram or Twitter with the tag @sweetcayenne5. I love to feature reader comments and photos in my monthly newsletter!
This easy recipe for Tuscan Roasted Pork Tenderloin with Blistered Tomatoes is a healthy Italian dinner that is quick enough to make on a weeknight! It has a simple marinade and is roasted in the oven for fast cleanup!
- 1 tablespoon fresh thyme, roughly chopped (or 1 teaspoon dried)
- 2 teaspoons fresh rosemary, roughly chopped (or ½ teaspoon dried)
- ¼ cup cooking sherry (or white wine)
- ¼ cup olive oil, plus more for tomatoes
- 2 teaspoons minced garlic
- 1 tablespoon of grainy mustard
- 1 teaspoon Kosher salt, plus more for tomatoes
- 1 teaspoon freshly cracked pepper, plus more for tomatoes
- 2 pounds pork tenderloin
- 6 stems cherry tomatoes on the vine
- Aged balsamic vinegar of Modena (for garnishing tomatoes)
In a gallon size zipper bag, combine the thyme, rosemary, sherry, olive oil, garlic, mustard, salt and pepper. Add the pork tenderloin, close the zipper bag tightly. Place your hands on the outside of the zipper bag and gently massage the marinade into the pork. Refrigerate for a minimum of an hour and up to eight hours.
Preheat the oven to 450℉. Line a baking sheet with foil and set aside.
Place the vines of tomatoes on the baking sheet. Drizzle lightly with oil, salt, and pepper, tossing to combine.
Use a pair of tongs to remove the pork from the marinade bag. Place the pork on the prepared baking sheet.
Roast the pork and tomatoes for 20-25 minutes or until a thermometer inserted into the center of the pork reads 145℉ (it will be slightly pink inside).
Remove from oven, cover the pan loosely with foil, and let the pork rest for 5 minutes before slicing. Slice the pork and drizzle the tops of tomatoes with the aged balsamic vinegar. Serve immediately.
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