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)
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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
- 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.
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