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Mushroom and Fennel-Dusted Pork Tenderloin

Photography: Randy Mayor; Styling: Melanie J. Clarke
Yield 6 servings (serving size: 4 ounces pork)
Dried mushrooms are a good match for roast pork, but you can omit them.


  • 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

Nutrition 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

How to Make It

  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.