Tenderloin alla Toscana con Mais e Linguine
Indulge in the rich flavors of Tuscany with our Tenderloin alla Toscana con Mais e Linguine, featuring a succulent pork tenderloin, fresh corn, and linguine, all tied together with a vibrant Italian herb sauce. This dish is a masterful blend of textures and tastes, sure to delight your senses. With its bright, herbaceous notes and satisfying portions, it's perfect for a special occasion or a cozy night in.
- Prep
- 15 min
- Cook
- 25 min
- Total Time
- 40 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- Italian
- italian
- slot-machine-generated
- pork tenderloin
- corn
- linguine
Ingredients
- 1.5lbspork tenderloin, trimmed of excess fat
- 12ozslinguine, dried
- 2cupscorn, fresh kernels
- 1/4cupextra virgin olive oil, none
- 3clovesgarlic, minced
- 1/4cupfresh basil, chopped
- 1cupcherry tomatoes, halved
- 1/2cupgrated Parmesan cheese, freshly grated
- to tastenonesalt, none
- to tastenoneblack pepper, none
- 1tspItalian seasoning, dried
- 1/4cupwhite wine, none
- 1/2cupchicken broth, none
Nutrition
520
130 per serving
40g
80% DV
22g
31% DV
30g
10% DV
Macronutrient Breakdown
- Fiber
- 4g
% Daily Values based on a 2000 calorie diet
Step-by-Step
- 1
Preheat your oven to 400°F (200°C). Season the pork tenderloin with salt, black pepper, and Italian seasoning. Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Sear the pork tenderloin until browned on all sides, about 2-3 minutes per side. Transfer the skillet to the preheated oven and roast the pork for 15-20 minutes, or until it reaches an internal temperature of 145°F (63°C). Let it rest before slicing.
15mmedium-high heat - 2
While the pork is roasting, cook the linguine in a large pot of boiling, salted water until al dente. Reserve 1 cup of pasta water before draining the linguine.
8mboiling - 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and cook, stirring occasionally, for 4-5 minutes or until fragrant and lightly golden. Be careful not to burn the garlic.
5mmedium heat - 4
Add the halved cherry tomatoes to the skillet with the garlic. Cook for an additional 3-4 minutes, stirring occasionally, until the tomatoes start to release their juices and soften.
4mmedium heat - 5
Add the white wine to the skillet, stirring to deglaze and scraping up any browned bits from the bottom. Let the wine simmer until almost completely reduced, about 2 minutes.
2mmedium heat - 6
Add the chicken broth to the skillet and bring the mixture to a simmer. Let cook for 2-3 minutes or until the sauce has slightly thickened. Stir in the chopped fresh basil.
3mmedium heat - 7
Add the cooked linguine to the skillet, tossing everything together to combine, adding some reserved pasta water if the sauce seems too thick. Stir in the grated Parmesan cheese until well combined.
2mlow heat - 8
Slice the rested pork tenderloin into medallions. In a small pan, heat 1 tablespoon of olive oil over medium heat. Add the fresh corn kernels and cook, stirring occasionally, until they are lightly toasted and fragrant, about 3-4 minutes.
4mmedium heat