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Fennel-Rosemary Pan-Roasted Pork Tenderloins

6 Servings

50 minutes

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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.




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


  • 4

    teaspoons fresh rosemary, minced, divided

  • 4

    teaspoons fennel seeds, ground


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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.

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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.