Adapted from Cooking Light and the Covelli Family
dried porcini mushrooms
garlic clove minced
low sodium chicken broth
- Preheat oven to 425
- Combine mushrooms and fennel seeds in food processer (I use a mini-prep for this, its like a tiny food processor) Combine salt and garlic to make a paste, rub pork with paste, and dust with mushroom fennel mixture
- Heat oil in large skillet over med-high heat. Add pork and sear from 5 minutes or until brown on all sides, turning occasionally.
- Place pan directly in oven, bake at 425 for 15 minutes or temp of 145 degrees. IMPORTANT: USE A POT HOLDER WHEN YOU REMOVE THE FRYING PAN FROMTHE OVEN! Transfer pork to jellyroll pan and let stand for 10 minutes.
- Place pork on cutting board reserving juices in jellyroll pan. Combine reserved juices and broth in the skillet and loosen browned bits with broth. Drizzle over pork.
- Serves 6.