Join! 12 weeks for $1

Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad

6 Servings

45 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

With this recipe, we intended to evoke the flavor and aroma of Italian porchetta. But pork tenderloin is remarkably lean and mild, so to compensate for the lack of fat (and therefore flavor), we introduce complexity with a bright, citrusy sauce and salad to perfectly complement the fennel seed and black pepper spice mix that seasons the meat. The tenderloins are quickly seared on the stovetop and finished in the oven before they’re sliced and served atop the salad, so you will need an oven-safe 12-inch skillet for this recipe.

6

Servings

Tip

Don’t forget that the skillet handle will be extremely hot after being in the oven. While you make the sauce on the stovetop, it’s a good idea to keep the handle covered with an oven mitt or potholder to make sure no one—including you—grabs it unwittingly. Be sure to keep the covering away from the lit burner.

45 minutes

Ingredients

Directions

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.

Reviews
Katherine K.

Thank you for your comment! Your comment is currently under moderation and will appear shortly.