When vegetables and meat cook at different speeds, sear then steam them

Pork Tenderloin i43 Pan

When vegetables and meat require different cooking times, we pace them in and out of the pan to ensure the meat stays tender, but sturdier vegetables get the time they need. Everything then finishes together in the gentler heat of the oven.

Pork tenderloin cooks quickly fresh fennel prefers to take its time. Getting both to the finish line together—while keeping the dish one-pan simple—is a challenge. So we pace our cooking, searing the pork first, then pulling it out of the pan. The fennel goes in next, along with a splash of water that deglazes the pan to maximize flavor and creates a burst of steam that speeds cooking. We then return the pork to the pan and finish everything in the gentler heat of the oven.


When buying tenderloins, check the weight; you want a total of 2 to 2½ pounds. And because vacuum-packed meat is quite wet, to get a good sear you will need to thoroughly pat them dry.


If you don’t have a mortar and pestle to lightly crush the coriander seeds, put them in a zip-top plastic bag and use a rolling pin, the bottom of a measuring cup or even a wine bottle to crush them. You will need an oven-safe 12-inch skillet; keep in mind the handle will be hot.