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Roasted Pork Tenderloin with Fennel & Garlic

  • Author: Melissa Cortina
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes

Description

A simple pork tenderloin recipe.


Ingredients

Scale
  • 1 whole pork tenderloin 1-2 pounds
  • 2 tablespoons neutral, high heat oil like grape seed or canola
  • Salt and pepper
  • 3/4 teaspoon ground fennel or 1/2 teaspoon fennel pollen
  • 1 cloves of garlic, finely chopped
  • 1/2 teaspoon finely chopped fresh rosemary

Instructions

  1. One hour before cooking, remove pork tenderloin from refrigerator and any packaging. Allow to rest on a tray at room temperature.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Heat an oven-safe saute pan over high heat and add 2 tablespoons neutral oil to the pan.
  4. When the oil is nearly smoking and the pan is very hot, rub the pork tenderloin with the fennel, season with salt and pepper, and add to the pan.
  5. Cook on three sides until each side is well-browned and caramelized. Just after you turn the pork to the final side to brown, turn off the flame and place the pan in the oven.
  6. Cook the pork tenderloin in the oven for another 10-15 minutes.
  7. While the tenderloin is cooking, mix the extra virgin olive oil, finely chopped garlic, chopped rosemary and fennel or fennel pollen on a plate or a tray.
  8. When a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees Fahrenheit, remove the tenderloin from the oven and transfer it from the pan to the plate or tray containing the fennel and oil mixture. Do not use a fork to do this, use tongs or a spatula. Roll the tenderloin around in the fennel and oil mixture.
  9. Allow the tenderloin to rest for 5 minutes before slicing and serving. Pour the remaining olive oil and fennel mixture over the sliced pork.