Best Fennel Crusted Pork Tenderloin Recipes

Fennel-Crusted Pork Tenderloin with Crisp Pita image

Provided by Martha Stewart

Time 30m

Number Of Ingredients 10

2 tablespoons olive oil, plus more for brushing
1 pound pork tenderloin, trimmed
3 cloves garlic, minced
2 tablespoons fennel seed, coarsely chopped
Salt and pepper
4 small pitas (4 inches in diameter)
1 bunch arugula, stems trimmed
1 cup fresh parsley leaves
3 medium carrots, thinly sliced
2 tablespoons balsamic vinegar

Steps:

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Coat pork with garlic and fennel seed, then season with salt and pepper. Cook until browned on all sides, 4 minutes total. Transfer to a rimmed baking sheet (reserve skillet) and roast, turning occasionally, until cooked through, 15 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
On a baking sheet, brush tops of pitas with oil and season with salt and pepper. Bake until edges are golden, 8 minutes. Cut into wedges.
Divide arugula, parsley, and carrots among 4 plates. Slice pork into rounds and add to salad. Remove any dark garlic bits from skillet, add vinegar and any accumulated juices from board, and swirl to combine. Drizzle sauce on pork and serve with pitas.

Nutrition Facts : Calories 416 g, Fat 15 g, Fiber 4 g, Protein 44 g, SaturatedFat 3 g

Fennel Crusted Pork Tenderloin image

Provided by ratherbeswimmin

Categories Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fennel seeds
1 tablespoon coriander seed
6 tablespoons fat-free chicken broth, divided
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 (1 lb) pork tenderloin, trimmed
2 teaspoons olive oil

Steps:

Put fennel and coriander in a spice or coffee grinder; process until coarsely ground.
Place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended.
Slice tenderloin horizontally into 2 equal pieces.
Slice each piece of pork lengthwise, cutting to, but not through the other side; open flat.
Rub spice mixture over pork.
Heat oil in a nonstick skillet over medium heat.
Add pork to skillet; cook 5 minutes on each side or until done.
Remove pork to a plate; keep warm.
Add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
Pour over pork and serve.