Join! 12 weeks for $1

Fennel-Rosemary Pan-Roasted Pork Tenderloins

6 Servings

50 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.

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.

6

Servings

Tip

Don't add the butter all at once when making the pan sauce. Whisking it in 1 piece at a time creates an emulsified sauce that's glossy and velvety. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.

50 minutes

Ingredients

  • 4

    teaspoons fresh rosemary, minced, divided

  • 4

    teaspoons fennel seeds, ground

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
Kimberly H.

This was my first pork tenderloin recipe from Milk Street. It was so good and on point I searched other pork tenderloin recipes and have got to say they are all incredible. Search pork tenderloin, and you will not be disappointed!

Kimberly B.

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

Kevin W.

This is so great. I eat the leftovers cold out of the fridge and it's almost as good as freshly cooked. Goes perfect with the sweet potatoes with creme fraiche and maple dressing.

stephanie e.

Really flavorful, quick to prepare and we all loved it. One of my favorite flavor combinations is fennel/rosemary and they really come through in this dish. This will be a regular! Thx

John B.

Excellent flavors - the searing/oven combination worked well. We used our cast iron skillet and added a finely sliced fennel bulb to the pan with a drizzle of olive oil before putting in the oven. It was awesome with mashed potatoes and an arugula/apple salad with vinaigrette.

Mandy G.

I felt the fennel was a bit overpowering. Reading the above I wonder if I should have used a mortar and pestle instead of spice grinder. Maybe it was too processed? the fennel that is. It was very good I just felt I over did the fennel.