Pork Tenderloin With Vegetables

1. 1

   Trim base from fennel bulbs; cut bulbs into fourths, discarding fronds. Cut mushroom caps in half.

2. 2

   Brown tenderloins in 2 tablespoons hot oil in a large skillet over medium-high heat 4 to 5 minutes on each side.

3. 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. 4

   Bake at 475u00b0 for 35 to 40 minutes or until meat thermometer inserted into thickest portion registers 160u00b0. Transfer to a serving platter.

5. 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. 6

   Prep: 15 min., Bake: 40 min., Cook: 5 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.