Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese
Serves 4 (serving size: 3 oz. pork and about 1 cup vegetables)
This gorgeous main looks and feels complex, though it actually couldn’t be simpler. It also uses just one skillet, first to sear and roast the pork, then to sauté the fennel and mushrooms until caramelized and tender. If you need to speed up the recipe, transfer the pork to a baking sheet before baking, and cook the fennel mixture on the stove while the pork roasts. The blue cheese adds a pungent kick that elevates every component. If the flavor is too strong, you could substitute crumbled goat cheese or a shaved pecorino Romano (an aged sheep’s milk cheese).
1 tablespoon olive oil
1 (1-lb.) pork tenderloin
1/2 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
3 cups thinly sliced fennel bulb
3 garlic cloves, thinly sliced
1 (8-oz.) pkg. presliced cremini mushrooms
1/2 cup unsalted chicken stock (such as Swanson)
3 cups loosely packed arugula
2 ounces blue cheese, crumbled (about 1/2 cup)
2 tablespoons chopped fennel fronds
Calcium 14% DV
Potassium 29% DV
Added sugars 0g
How to Make It
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.
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