Mustard and Fennel Dusted Pork Tenderloin

Total Time
30mins
Prep 10 mins
Cook 20 mins

Cooking Light. August 2003

Ingredients Nutrition

Directions

  1. Preheat oven to 425°.
  2. 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.
  3. Heat oil in a large cast-iron skillet over medium-high heat. Add pork; cook 5 minutes or until browned, turning occasionally.
  4. Place pan in oven; bake at 425° for 15 minutes or until a thermometer registers 160° (medium) or desired degree of doneness.
  5. Transfer the pork to a jelly roll pan, and let stand 10 minutes.
  6. Place pork on a cutting board, reserving juices in jelly roll pan.
  7. Combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits. Drizzle the broth mixture over pork.

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