This gorgeous main uses just one skillet--first to sear and roast the pork, then to caramelize the fennel and mushrooms. Arugula isn't only for salads; it wilts nicely when sautéed in the pan juices from the pork tenderloin.
1 tablespoon olive oil
1 (1-lb.) pork tenderloin
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 cups thinly sliced fennel bulb
3 garlic cloves, thinly sliced
1 (8-oz.) pkg. presliced cremini mushrooms
1/2 cup unsalted chicken stock (such as Swanson)
3 cups loosely packed arugula
2 ounces blue cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fennel fronds
Sat Fat 4g
Unsat Fat 6g
Calcium 14% DV
Potassium 29% DV
Added sugars 0g
How to Make It
Preheat oven to 400°F.
Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides. Place pan in oven; bake at 400°F for 18 minutes or until a thermometer inserted in the center registers 140°F. Place pork on a cutting board; let stand 5 minutes. Cut crosswise into slices.
Return pan to medium-high (use caution; the handle will be very hot). Add fennel, garlic, and mushrooms; cook 5 minutes or until golden, stirring occasionally. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted. Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds.
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