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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 65: Sear on the Stovetop, Cook in the Oven

Fennel-Rosemary Pan-Roasted Pork Tenderloins

50 minutes

Fennel-Rosemary Pan-Roasted Pork Tenderloins

Think of this dish as a weeknight version of Italian slow-roasted porchetta. Fennel seeds and herbs are ideal seasonings for the mild, subtly sweet flavor of pork tenderloin. Serve crusty bread or mashed potatoes alongside for soaking up the sauce.

Ingredients
  • 4

    teaspoons fresh rosemary, minced, divided

  • 4

    teaspoons fennel seeds, ground

Directions
  1. 01
    Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together 3 teaspoons of rosemary, the fennel seed, oregano, garlic powder, pepper flakes and 1 teaspoon each salt and black pepper. Add the pork, turn to coat and massage the seasonings into the meat. Let stand at room temperature for 15 minutes.
fennel-rosemary-pork-tenderloins-v

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