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.

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Credit: Caitlin Bensel

Recipe Summary test

20 mins
40 mins
Serves 4 (serving size: 3 oz. pork and about 1 cup vegetables)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

247 calories; fat 10g; saturated fat 4g; fat 6g; protein 30g; carbohydrates 9g; fiber 3g; sodium 520mg; sugars 4g.