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Pork Tenderloin with Vegetables

Yield 4 servings


  • 2 fennel bulbs
  • 3 large portobello mushroom caps
  • 1 (1 3/4- to 2-pound) package pork tenderloins, trimmed
  • 1/4 cup olive oil, divided
  • 1/2 tablespoon salt
  • 3 tablespoons coarsely ground black peppercorns, divided
  • 1 pint whipping cream
  • 1/2 cup dry sherry

How to Make It

  1. Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut mushroom caps in half.

  2. Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side.

  3. Place pork in a shallow roasting pan; sprinkle with salt and 1 1/2 tablespoons pepper. Top with fennel and mushrooms; drizzle with remaining 2 tablespoons oil.

  4. Bake at 475° for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 160°. Transfer to a serving platter.

  5. Cook whipping cream, sherry, and remaining 1 1/2 tablespoons pepper in a saucepan over low heat, stirring mixture constantly, until thoroughly heated; serve over pork and vegetables.

  6. Prep: 15 min., Bake: 40 min., Cook: 5 min.