Sear-Roasted Pork Tenderloin with Garlic and Fennel

Sear-Roasted Pork Tenderloin with Garlic and Fennel
Photo by Scott Phillips

Ingredients

  • 2 Tbs. chopped fresh sage
  • 2 pork tenderloins (2 to 2-½ lb. total)
  • Kosher salt and freshly ground black pepper
  • 4 tsp. fennel pollen or ground fennel seed
  • 4 cloves garlic, finely chopped
  • Chopped fresh flat-leaf parsley (optional)
  • 2 Tbs. olive oil; more as needed
  • + 1 more ingredients
    • 2 Tbs. chopped fresh thyme

Position a rack in the center of the oven and heat to 350°F. Line a rimmed baking sheet with foil, then set a large wire rack on the sheet. Combine the garlic, sage, thyme, fennel, 2 tsp. salt, and 2 tsp. pepper in a small bowl (or right on the cutting board). Heat the oil in a large skillet ov...

View full recipe at Fine Cooking

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