Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese
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.
This Story Originally Appeared On cookinglight.com
Credit: Caitlin Bensel
247 calories; fat 10g; saturated fat 4g; fat 6g; protein 30g; carbohydrates 9g; fiber 3g; sodium 520mg; sugars 4g.