Mustard and Fennel Dusted Pork Tenderloin

Submitted by dicentra

"Cooking Light. August 2003"

 

• Ready In: 30mins
• Ingredients: 7
• Serves: 6

ingredients

• 2 tablespoons dried porcini mushrooms
• 1 tablespoon fennel seed
• 1⁄2 teaspoon salt
• 1 large garlic clove, minced
• 2 lbs pork tenderloin, trimmed
• 1 teaspoon olive oil
• 1⁄4 cup reduced-sodium fat-free chicken broth

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.