Tuscan Pork Tenderloin

Eggs in Purgatory Calabrian-Style Tuna
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The sunny flavors of Tuscany are captured in this rustic yet elegant roasted pork recipe. It’s quick enough for a quick weeknight dinner yet elegant enough for dinner guests. Serve with mashed potatoes or over hot cooked pasta.


  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. butter, divided
  • 1 pork tenderloin (about 1-1/4 lbs.)
  • 1 medium yellow onion, cut into ½-inch slices
  • 2 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 Tbsp. freshly squeezed lemon juice
  • 1 can (14 oz.) Mutti® Cherry Tomatoes (Ciliegini), drained
  • 1-1/2 tsp. minced fresh rosemary leaves
  • 1-1/2 tsp. chopped fresh thyme
  • 1 tsp. lemon zest
  • 1 Tbsp. chopped fresh parsley
  • crumbled gorgonzola or goat cheese (optional)

How to prepare

  1. Preheat oven to to 425°F. Season pork with salt and pepper. Heat olive oil and 1 tablespoon butter in a large oven-proof skillet over medium-high heat and brown pork evenly on all sides, turning as needed. Remove from pan and set aside.
  2. Melt remaining butter in same skillet and cook onion and garlic over medium heat for about 8 minutes or until onion is golden brown, stirring occasionally. Stir in wine and reduce heat to low and simmer, scraping brown bits off sides of pan. When wine has reduced by half, stir in lemon juice, Mutti® Cherry Tomatoes, rosemary and thyme and return to a simmer. Cook until the mixture reduces slightly. Return the pork tenderloin to the pan and transfer skillet into oven.
  3. Roast for about 15 minutes or until a meat thermometer inserted in center of pork reads 145°F. Transfer to a cutting board and allow pork to rest for about 5 minutes. Stir lemon zest into the roasted tomatoes and onions and adjust seasoning, if desired, with salt and pepper. Serve sliced pork with roasted tomatoes and onions over mashed potatoes or toss vegetables with hot cooked pasta and serve as a side dish with the sliced pork. Garnish with chopped fresh parsley and crumbled cheese gorgonzola.

Recipe Tips:

  • Use chicken breasts or pork chops instead of pork tenderloin for an easy substitute.
  • Stir in 1 cup sliced asparagus during last 10 minutes of roasting.