This recipe comes to us from butcher Melissa Cortina. She tells us a little more about pork tenderloin in her article here.
Roasted Pork Tenderloin with Fennel & Garlic
A simple pork tenderloin recipe.
- 1 whole pork tenderloin 1-2 pounds
- 2 tablespoons neutral, high heat oil like grape seed or canola
- Salt and pepper
- 3/4 teaspoon ground fennel or 1/2 teaspoon fennel pollen
- 1 cloves of garlic, finely chopped
- 1/2 teaspoon finely chopped fresh rosemary
- One hour before cooking, remove pork tenderloin from refrigerator and any packaging. Allow to rest on a tray at room temperature.
- Preheat oven to 350 degrees Fahrenheit.
- Heat an oven-safe saute pan over high heat and add 2 tablespoons neutral oil to the pan.
- When the oil is nearly smoking and the pan is very hot, rub the pork tenderloin with the fennel, season with salt and pepper, and add to the pan.
- Cook on three sides until each side is well-browned and caramelized. Just after you turn the pork to the final side to brown, turn off the flame and place the pan in the oven.
- Cook the pork tenderloin in the oven for another 10-15 minutes.
- While the tenderloin is cooking, mix the extra virgin olive oil, finely chopped garlic, chopped rosemary and fennel or fennel pollen on a plate or a tray.
- When a thermometer inserted into the thickest part of the tenderloin reads 145-150 degrees Fahrenheit, remove the tenderloin from the oven and transfer it from the pan to the plate or tray containing the fennel and oil mixture. Do not use a fork to do this, use tongs or a spatula. Roll the tenderloin around in the fennel and oil mixture.
- Allow the tenderloin to rest for 5 minutes before slicing and serving. Pour the remaining olive oil and fennel mixture over the sliced pork.
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