Mushroom And Fennel-Dusted Pork Tenderloin – a delicious recipe with porcini mushrooms, fennel seeds, salt, garlic, pork tenderloin, olive oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Preheat oven to 425u00b0.
2
Combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground. Combine salt and garlic to make a paste. Rub pork with garlic paste; sprinkle with mushroom mixture.
3
Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 5 minutes or until browned, turning occasionally.
4
Place pan in oven; bake at 425u00b0 for 15 minutes or until a thermometer registers 160u00b0 (medium) or desired degree of doneness. Transfer the pork to a jelly roll pan, and let stand 10 minutes.
5
Place pork on a cutting board, reserving juices in jelly roll pan. Combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits. Drizzle the broth mixture over pork.
624
kcal
Calories
34
g
Fat
8
g
Carbs
68
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 tablespoons dried porcini mushrooms, 1 tablespoon fennel seeds, 1/2 teaspoon salt, 1 large garlic clove, minced, and more.
Yes, Mushroom And Fennel-Dusted Pork Tenderloin falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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