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Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad
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
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1
tablespoon fennel seeds
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2
teaspoons black peppercorns
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a spice grinder, pulse the fennel seeds and peppercorns until coarsely ground, 8 to 10 pulses. Transfer to a small bowl and stir in 1 teaspoon salt. Measure ½ teaspoon of the spice mix into a small bowl, then sprinkle the remainder all over the pork, rubbing it into the meat; set both the reserved spice mix and pork aside.
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