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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.
6 to 8
Servings
50 minutes
Ingredients
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5
tablespoons extra-virgin olive oil, divided, plus more to serve
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5
medium garlic cloves, finely grated, divided
Directions
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01Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 3 tablespoons oil, three-quarters of the garlic, 1 tablespoon orange zest, the coriander, 1 teaspoon salt and ¾ teaspoon pepper. Rub all over the pork.
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