Mushroom and Fennel-Dusted Pork Tenderloin |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Dried mushrooms are a good match for roast pork, but you can omit them. Ingredients:
2 tablespoons dried porcini mushrooms |
1 tablespoon fennel seeds |
1/2 teaspoon salt |
1 large garlic clove, minced |
2 pounds pork tenderloin, trimmed |
1 teaspoon olive oil |
1/4 cup fat-free, less-sodium chicken broth |
Directions:
1. Preheat oven to 425°.
2. Combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground. Combine salt and garlic to make a paste. Rub pork with garlic paste; sprinkle with mushroom mixture.
3. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 5 minutes or until browned, turning occasionally.
4. Place pan in oven; bake at 425° for 15 minutes or until a thermometer registers 160° (medium) or desired degree of doneness. Transfer the pork to a jelly roll pan, and let stand 10 minutes.
5. Place pork on a cutting board, reserving juices in jelly roll pan. Combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits. Drizzle the broth mixture over pork.
|
|