Mustard and Fennel Dusted Pork Tenderloin |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking Light. August 2003 Ingredients:
2 tablespoons dried porcini mushrooms |
1 tablespoon fennel seed |
1/2 teaspoon salt |
1 large garlic clove, minced |
2 lbs pork tenderloin, trimmed |
1 teaspoon olive oil |
1/4 cup reduced-sodium fat-free 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.
5. Transfer the pork to a jelly roll pan, and let stand 10 minutes.
6. Place pork on a cutting board, reserving juices in jelly roll pan.
7. 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.
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