TUSCAN TENDERLOIN WITH ROASTED BROCCOLI RABE
55 MINS
4 servings
Tuscan Herb Pork Tenderloin Parmesan
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Tuscan Herb Pork Tenderloin Parmesan
45 MINS | 4 servings
Ingredients:
- 1 Hatfield® Tuscan Herb Pork Tenderloin, slice into 6-8 pieces
- 3 Tbsp. olive oil
- 2 Tbsp. fresh garlic, minced
- 1 small white onion, diced
- 1 28 oz. can crushed tomatoes
- 1 14 oz. can petite diced tomatoes
- 1 8oz. can tomato sauce
- 2 tsp. sugar
- ½ tsp. salt
- 2 Tbsp. fresh basil, julienned (1 Tbsp. for sauce and 1 Tbsp. for garnish)
- ¼ tsp. red pepper flakes
- ¼ cup fresh grated parmesan
- 1 cup shredded mozzarella
Preparation:
- Pre-heat oven to 400°F. Spray a casserole dish with cooking spray, set aside.
- In a large sauté pan, on medium high heat with two tablespoons of olive oil. Cook the sliced tenderloin pieces in the pan for 4-6 minutes or until browned on each side. Arrange cooked pork in prepared casserole dish. Set aside.
- In a medium sauce pan on medium heat. Add garlic and onion, cook for 2 minutes until onions begin to soften. Add tomatoes, sauce, sugar, salt, basil and seasoning. Stir and cook until sauce begins to simmer. Once simmering, reduce heat to low and cover.
- To begin assembling, ladle ½ to 1 cup of sauce over the chops. Sprinkle chops with parmesan and mozzarella cheeses. Place in preheated oven for 10 minutes or until cheese is completely melted. Let rest for 5 minutes before serving, garnish with basil.
- Serve with Zucchini Ribbons sautéed in olive oil, fresh garlic, salt and pepper.
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