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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.
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
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4
teaspoons fresh rosemary, minced, divided
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4
teaspoons fennel seeds, ground
Directions
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01Heat 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.
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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!