Pork Tenderloin with Vegetables

Recipe from Southern Living

More From Southern Living


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pork Tenderloin with Vegetables Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy