Tuscan Pork Tenderloin

• 4 teaspoons olive oil, divided
• 2 teaspoons white balsamic vinegar
• 1 teaspoon kosher salt, divided
• 5 large shallots, halved
• 3 heads Belgian endive, quartered lengthwise (about 1 pound)
• 1 1/2 teaspoons finely chopped fresh rosemary
• 1 teaspoon grated lemon rind
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon fennel seeds, crushed
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 1 (1-pound) pork tenderloin

1. Preheat oven to 500u0b0.
2. Combine 1 tablespoon olive oil, vinegar, 1/2 teaspoon salt, shallots, and endive in a roasting pan; toss well to coat. Arrange vegetables evenly down the center of the pan.
3. Combine remaining 1 teaspoon oil, remaining 1/2 teaspoon salt, rosemary, and next 5 ingredients (through garlic) in a small bowl. Rub rosemary mixture onto pork. Arrange pork on top of vegetables. Bake at 500u0b0 for 17 minutes or until a thermometer registers 155u0b0. Let vegetables and pork stand 10 minutes. Cut pork crosswise into 12 slices.

olive oil, white balsamic vinegar, kosher salt, shallots, endive, fresh rosemary, lemon rind, lemon juice, fennel seeds, freshly ground black pepper, garlic, pork tenderloin

Taken from www.myrecipes.com/recipe/tuscan-pork-tenderloin (may not work)