Mushroom and Fennel-Dusted Pork Tenderloin

Mushroom and Fennel-Dusted Pork Tenderloin Recipe
Photography: Randy Mayor; Styling: Melanie J. Clarke
Dried mushrooms are a good match for roast pork, but you can omit them.

Yield:

6 servings (serving size: 4 ounces pork)

Recipe from

Cooking Light

Nutritional Information

Calories 204
Caloriesfromfat 27 %
Fat 6.2 g
Satfat 1.9 g
Monofat 3 g
Polyfat 0.7 g
Protein 33 g
Carbohydrate 2.2 g
Fiber 0.9 g
Cholesterol 98 mg
Iron 2.7 mg
Sodium 290 mg
Calcium 21 mg

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

Preparation

Preheat oven to 425°.

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.

Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 5 minutes or until browned, turning occasionally.

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.

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.

Note:

Cynthia DePersio,

Cooking Light

August 2003
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