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Wok eggs, fried rice and hot Dry Noodles.
Milk Street Recipe
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
-
1
tablespoon fennel seeds
-
2
teaspoons black peppercorns
Directions
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