Rosemary-Lemon Pork Tenderloin with Charred Radicchio and Garlic-Chive Butter

4 servings · 3.8 g net carbs

3.8g Net carbs 24.4g Fat 39.2g Protein 398.2 kcal

3.8g Net carbs · 24.4g Fat · 39.2g Protein · 398.2 kcal

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

4 servings  ·  prep 15 min  ·  cook 25 min  ·  total 40 min  ·  difficulty medium

Seared and roasted pork tenderloin medallions are browned in olive oil and finished in the oven, producing a deep golden crust on each piece. Charred radicchio wedges and sautéed asparagus are cooked in a hot skillet with olive oil and salt to develop browned edges and tender-crisp texture. A garlic-and-butter pan sauce with chopped rosemary, chives, and lemon juice is stirred off the heat so the butter foams and the aromatics soften without overcooking. The pork is rested before slicing, and any remaining garlic-chive butter is spooned over the medallions to carry the rosemary-lemon flavor onto the plated vegetables.

Tips

Frequently asked questions

Can I use bone-in pork chops instead of pork tenderloin medallions?

Yes, bone-in pork chops can be used, but they will need longer cooking time and attention to thickness. Sear them in a single layer as instructed to build a crust, then roast until the center reaches the same target temperature with an instant-read thermometer; the bone alters heat distribution so allow extra oven time and rest time compared with small medallions.

What can I use instead of radicchio for charring?

Belgian endive or red cabbage can substitute for radicchio, though the results will differ in texture and timing. Endive has similar leaf structure and comparable bitterness so it chars quickly like radicchio, while red cabbage is denser and requires a longer high-heat contact to brown on the cut edge.

Can I replace the chives in the butter with another herb?

Yes, flat-leaf parsley or thinly sliced green onion can replace chives, but they change the pan butter’s aroma and bite. Chives give a delicate onion note and soft texture when stirred into butter; parsley adds a fresher herb character and green onion delivers a more pronounced sharpness, so choose based on the flavor balance desired.

Why didn’t the pork develop a good sear?

Most often the pan or oil was not hot enough or the medallions were crowded in the skillet. Heat the skillet until the oil is shimmering, pat the pork dry before seasoning, and sear in a single layer without moving the pieces for the full searing time so a deep golden crust can form.

My garlic burned in the butter and turned bitter—how can I prevent that?

Lower the heat before adding the sliced garlic or add it later in the cooking so it softens without browning. Because the butter foams quickly, stir constantly and remove the skillet from direct heat before adding the lemon juice to avoid further cooking and bitterness.

Radicchio didn’t char evenly—what went wrong?

Uneven charring usually means the skillet wasn’t hot enough, the wedges were too wet, or they were overcrowded. Dry the cut surfaces, press the cut-side down in a very hot skillet, and give each wedge full contact for the two to three minutes called for so the cut edge browns before flipping.

How should I store leftovers, and how do I reheat them?

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F (32°C). USDA general guidance for cooked leftovers is 3 to 4 days in the refrigerator at 40°F (4°C) or below, or the freezer for longer. Reheat until steaming hot throughout, to 165°F (74°C). These are USDA FoodKeeper general guidelines, not a measurement of this specific recipe.

Per serving

Primary macros

278.3 g per serving

5 figures are unavailable. Nothing was estimated in its place.

Reviews

No reviews yet.

Rosemary-Lemon Pork Tenderloin with Charred Radicchio and Garlic-Chive Butter — printed from https://twentygrams.app/recipes/rosemary-lemon-pork-tenderloin-with-charred-radicchio-and-garlic-chive-d875d695