Pork with Broccoli Rabe and Fingerling Potatoes (30 Minutes)

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This recipe features tender pork, earthy broccoli rabe, and creamy fingerling potatoes, all bathed in a rich Chianti wine reduction. Ready in just 30 minutes, this dish will offer you the quality and comfort of a restaurant meal right in your own home. Let’s begin!

Ingredients

Units Scale

For the pork:

  • 2 pork tenderloins (about 1 pound each)
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 cloves garlic, minced
  • 1 teaspoon fresh rosemary, minced

For the broccoli rabe and potatoes:

  • 1 bunch broccoli rabe, trimmed and chopped
  • 1 pound fingerling potatoes, peeled and halved
  • Salt for blanching

For the Chianti pan sauce:

  • 1 cup Chianti wine
  • 1/2 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon honey
  • Salt and freshly ground black pepper to taste

Instructions

  1. Season the pork tenderloins generously with salt and freshly ground black pepper. In a large skillet, heat the olive oil over medium-high heat. Add the pork tenderloins and sear for about 3-4 minutes on each side until nicely browned. Remove the pork from the skillet and set it aside.
  2. In a large pot of boiling salted water, blanch the broccoli rabe for 2-3 minutes until bright green and slightly tender. Remove it using a slotted spoon and transfer it to an ice water bath to stop the cooking. In the same pot, add the fingerling potatoes and cook for about 5-7 minutes until they are just tender. Drain and set aside.
  3. In the same skillet used for the pork, add the minced garlic and rosemary. Sauté for about 30 seconds until fragrant. Pour in the Chianti wine, chicken broth, balsamic vinegar, and honey. Bring to a simmer, scraping up any browned bits from the bottom of the skillet. Simmer for about 5-7 minutes until the sauce has reduced and thickened. Season with salt and freshly ground black pepper to taste.
  4. Return the seared pork tenderloins to the skillet with the sauce. Simmer for another 5-7 minutes, occasionally spooning the sauce over the pork, until the pork reaches an internal temperature of 145°F (63°C) for medium-rare. Remove the pork from the skillet and let it rest for a few minutes before slicing.
  5. Arrange the sliced pork on plates with blanched broccoli rabe and fingerling potatoes. Drizzle the luscious Chianti pan sauce over the top.

Notes

Use a meat thermometer to ensure the pork reaches the desired internal temperature. For medium-rare, aim for 145°F (63°C). You’ll want to choose a good-quality Chianti wine for the sauce, and feel free to have a glass alongside your meal. Blanching the broccoli rabe briefly preserves its vibrant green color and removes some bitterness. If you prefer to prepare your broccoli rabe a different way, that’s also totally fine. Serve this dish with some crusty bread and enjoy your meal!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

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