Mushroom and Fennel-Dusted Pork Tenderloin

Mushroom and Fennel-Dusted Pork Tenderloin
Photo by Photography: Randy Mayor


  • ½ teaspoon salt
  • 1 tablespoon fennel seeds
  • 2 pounds pork tenderloin, trimmed
  • 1 teaspoon olive oil
  • 2 tablespoons dried porcini mushrooms
  • ¼ cup fat-free, less-sodium chicken broth
  • 1 large garlic clove, minced

Preheat oven to 425°.Combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground. Combine salt and garlic to make a paste. Rub pork with garlic paste; sprinkle with mushroom mixture.Heat oil in a large cast-iron skillet over medium-high heat. Add pork; coo...

View full recipe at My Recipes


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