Tuscan pork tenderloin with cherry tomatoes

Tuscan pork tenderloin with cherry tomatoes

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.

Made with Cherry tomatoes

Mutti Cherry Tomatoes complement your food with their rich, sweet and intense flavor. They grow in southern Italy, where they are harvested and sorted carefully to maintain their incredible taste and freshness. They are perfect for fish dishes or to bring tomato flavor to your focaccias, pastas and sauces.

cooking sketch 35 min (COOK TIME: 5 min / PREP TIME: 30 min)

cooking sketch Challenging


  • 1 tbsp extra virgin olive oil
  • 2 tbsp butter, divided
  • 1 pork tenderloin (about 1-1/4 lbs.)
  • 1 slices medium yellow onion, cut into 1/2-inch
  • 2 cloves garlic, thinly sliced
  • 1 cup dry white wine
  • 1 tbsp freshly squeezed lemon juice
  • 1 can Mutti® Cherry Tomatoes drained (14 oz., Ciliegini)
  • 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)

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.

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Tuscan pork tenderloin with cherry tomatoes: Method

  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.

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Also made with: Cherry tomatoes

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