Tuscan Pork Tenderloin with Burst Tomato Jam
From Date Night - Autumn Romance on October 7, 2019
2 pork tenderloins (4 – 5 lb total)
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh oregano
2 tbsp chopped garlic
2 tablespoons olive oil
16 oz grape tomatoes
3 tbsp extra-virgin olive oil, plus more for brushing
1 tsp sugar
1 small garlic clove, minced
Kosher salt and ground black pepper
On a rimmed baking sheet, toss the tomatoes with 2 tbsp of olive oil, minced garlic and sugar; season with salt and pepper. Roast for 35 to 40 minutes, shaking occasionally, until the tomatoes start to burst and are lightly browned. Remove from oven and keep warm.
Meanwhile, rub tenderloins with olive oil. Evenly distribute rosemary and oregano over the tenderloins and season with salt and pepper. Allow to marinate for 30 minutes at room temperature.
Roast tenderloins on a rimmed baking sheet until a thermometer inserted in center of each registers 145°F, about 20 minutes. Let pork stand at room temperature 10 minutes before slicing.
Slice tenderloin and serve with burst tomatoes.