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

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.

Per serving

278.3 g per serving

Ingredients

• 600 g pork tenderloinPork, Tenderloin
• 60 g unsalted butterButter, Without salt
• 30 ml olive oil
• 12 g garlicGarlic, Raw
• 240 g asparagusAsparagus, Raw
• 120 g radicchioRadicchio, Raw
• 10 g chivesChives, Raw
• 6 g rosemary
• 30 ml lemon juiceLemon juice, Raw
• 6 g saltSalt, Table
• 1 g black pepperSpices, Pepper, black

Equipment

• large ovenproof skillet
• 12-inch skillet
• sheet tray
• instant-read thermometer

Method

1. Preheat the oven to 325°F (163°C). Line a sheet tray with foil or leave plain for roasting.
2. Trim the pork tenderloin of excess fat and silver skin, then cut into 8 even medallions (about 75 g each). Season both sides of the medallions evenly with 4 g salt and 0.5 g black pepper.
3. Heat a large ovenproof skillet over medium-high heat and add 20 ml olive oil. When the oil is shimmering, sear the pork medallions in a single layer for 2.5 minutes per side until a deep golden crust forms.
4. Transfer the skillet to the preheated oven and roast the medallions for 12 to 15 minutes, or until an instant-read thermometer inserted into the center reads about 140°F (60°C). Remove from oven and transfer the medallions to a plate to rest for 5 to 8 minutes.
5. While the pork roasts, prepare the vegetables: halve the radicchio head into wedges (about 30 g per wedge) and trim the asparagus to even lengths.
6. Heat a second skillet over high heat and add 10 ml olive oil. Lay radicchio wedges cut-side down and char for 2 to 3 minutes until browned at the cut edge; flip and char the other side 60 to 90 seconds. Remove radicchio and hold warm.
7. Reduce the same skillet to medium heat, add the asparagus and 1 g salt, and sauté for 5 to 7 minutes, turning occasionally, until tender-crisp and lightly browned. Remove and keep warm with the radicchio.
8. Return the original pork skillet to medium heat. Add 60 g unsalted butter and 12 g garlic (smashed and thinly sliced) and cook, stirring, until the garlic softens and the butter foams, about 1 to 2 minutes.
9. Add 6 g rosemary (finely chopped), 10 g chives (chopped), the remaining 2 g salt, 0.5 g black pepper, and 30 ml lemon juice to the butter. Stir off the heat for 20 seconds to meld flavors, then spoon the garlic-chive butter over the resting pork medallions.
10. Slice the medallions if desired and arrange on plates with charred radicchio wedges and sautéed asparagus. Spoon any remaining pan butter over the pork and finish with a light grind of black pepper.

Tips

• Pat the pork dry before seasoning to ensure a better brown crust.
• Trim woody stems from rosemary and chop finely so the leaf pieces distribute in the butter.
• If the radicchio seems very bitter, squeeze a little extra lemon juice over it after charring.

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.