Mushroom and Fennel Dusted Pork Tenderloin


2 tablespoons
dried porcini mushrooms
1 tablespoon
fennel seeds
1/2 teaspoon
1 large
garlic clove minced
2 pounds
pork tenderloin
1 teaspoon
olive oil
1/4 cup
low sodium chicken broth


  1. Preheat oven to 425
  2. 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
  3. Heat oil in large skillet over med-high heat. Add pork and sear from 5 minutes or until brown on all sides, turning occasionally.
  4. 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.
  5. 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.
  6. Serves 6.

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