Mushroom and Fennel-Dusted Pork Tenderloin

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

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Nutritional Information

Amount per serving
  • Calories: 204
  • Calories from fat: 27%
  • Fat: 6.2g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 33g
  • Carbohydrate: 2.2g
  • Fiber: 0.9g
  • Cholesterol: 98mg
  • Iron: 2.7mg
  • Sodium: 290mg
  • Calcium: 21mg


  • 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


  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.
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