Tuscan Pork Tenderloin

Ingredients and Weight:

1. Pork Tenderloin - 500 grams (about 1 pound)
2. Extra Virgin Olive Oil - 3 tablespoons
3. Sea Salt - 1 teaspoon
4. Fresh Rosemary - 2 tablespoons (chopped)
5. Red Wine - 1 cup
6. Shallots - 4, chopped
7. Black Peppercorns - 1 teaspoon (crushed)

Preparation Time:

• Preparation: 20 minutes
• Cooking: 40 minutes
• Total: 60 minutes

Difficulty Level: Level 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 375°F.
2. In a baking dish or roasting pan, place the pork tenderloin and drizzle with olive oil.
3. Sprinkle with sea salt, rosemary, and black peppercorns.
4. Add the chopped shallots around the pork.
5. Pour the red wine over the pork and let it marinate for 10 minutes.
6. Cover the baking dish with a foil and bake for 30 minutes.
7. Remove the foil and bake for another 10 minutes, or until the top is nicely browned and the pork is cooked through.
8. Let it rest for 5-10 minutes before slicing and serving.

Nutritional Information:

• Calories: 400-500 (depending on the amount of oil used)
• Protein: 30-40 grams
• Fat: 20-30 grams (most of it from lean meat and olive oil)
• Carbohydrates: 10-15 grams (mainly from natural sugars in red wine and shallots)

Dish Characteristics:

• This dish is a perfect balance of sweet, salty, and slightly acidic flavors, typical of Tuscan cuisine.
• The pork tenderloin is tender and juicy, with a crispy exterior due to the baking process.
• The combination of rosemary, red wine, and shallots creates a flavor profile that is both savory and aromatic.

User Comments:

1. "The pork was so tender and juicy! The flavor was amazing."
2. "I loved the combination of rosemary and red wine, it gave the dish a unique flavor."
3. "This dish was a hit with my family, I will definitely make it again."
4. "The dish was well-balanced, the sweetness of the shallots paired perfectly with the pork."
5. "I followed the recipe to the T and it came out perfectly."

Special Precautions and Tips:

• Use a good quality red wine for better flavor.
• Make sure to let the pork rest for at least 5 minutes after baking to ensure it stays juicy.
• Adjust the seasoning according to your taste, adding more salt or pepper if needed.
• If you prefer a more crispy exterior, you can broil the pork for a few minutes after baking, but keep an eye on it to avoid burning.