Roast Pork Tenderloin with Broccoli and Red Wine Reduction

Step 1

Preheat oven to 400°F. Pat the 1.5 lb pork tenderloin dry and season all over with 1 tsp salt and 0.5 tsp black pepper.

Step 2

Heat 2 tbsp olive oil in an oven-safe skillet over medium-high. Sear the pork until browned on all sides, about 6 minutes total.

Step 3

Transfer the skillet to the oven and roast until the pork reaches 145°F at the thickest part, about 15-20 minutes. Remove pork to a plate and let rest.

Step 4

While the pork rests, cut the 1 head of broccoli into florets. Toss with 1 tbsp olive oil and a pinch of salt. Roast on a sheet pan at 400°F until tender and lightly charred, about 15 minutes.

Step 5

Place the skillet over medium heat. Add 1 cup red wine and 0.5 cup chicken broth, scraping up browned bits. Simmer until reduced by half, about 8 minutes, until it coats the back of a spoon.

Step 6

Toast 0.25 cup pine nuts in a dry small pan over medium heat until golden and fragrant, about 3 minutes, shaking often.

Step 7

Slice the rested pork into medallions. Serve over the roasted broccoli, drizzle with the red wine reduction, and sprinkle with the toasted pine nuts.

Step 8

Let the pork rest for 5 minutes before slicing to keep it juicy.