Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Pan-Roasted Pork Tenderloin and Fennel with Coriander and Orange
The seasonings in the Greek sausage loukaniko—garlic, orange and coriander—inspired this weeknight-friendly dish. We first season pork with a mixture of grated garlic, orange zest and crushed coriander seeds. To ensure good caramelization on the outside and perfectly done meat on the inside, we sear the meat on the stovetop, then finish roasting it in the oven along with fresh fennel (or leeks). A pan sauce made with more garlic, orange zest and orange juice adds another layer of complexity. You will need an oven-safe 12-inch skillet for this recipe. Keep in mind the handle will remain hot.
tablespoons extra-virgin olive oil, divided, plus more to serve
medium garlic cloves, finely grated, divided