A Not-Boring Pork Tenderloin

1. 1

   Smash the garlic clove with the flat side of a knife and roughly chop it.

2. 2

   Combine the rosemary, sage and garlic on the cutting board and finely chop them together.

3. 3

   In a 12-inch skillet, heat 2 tablespoons of the olive oil over high heat.

4. 4

   While the oil heats up, season both sides of the pork medallions with salt and pepper.

5. 5

   When the oil is smoking hot, add the medallions in one layer and cook, untouched, for 1 1/2 minutes.

6. 6

   Flip each medallion and cook until they're nicely browned, another 1 1/2 minutes.

7. 7

   Transfer the pork to a plate to rest.

8. 8

   Add the remaining 1 tablespoon olive oil to the pan (still over high heat), add the fennel, and season with salt.

9. 9

   Cook for 1 minute, using a wooden spoon or rubber spatula to scrape up the browned bits of pork on the bottom as it cooks.

10. 10

    Add the garlic and herb mixture, toss with the fennel and cook for 30 seconds.

11. 11

    Pour in the white wine, chicken broth and any juices the pork has released on the plate.

12. 12

    Boil for 1 1/2 minutes, until there's only about 2 tablespoons of liquid left.

13. 13

    Spoon the pan sauce over the pork and serve.

* Per serving · 4 servings · Values may vary.