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Recipe

Pork Tenderloin Provençal

Scott Phillips

Servings:4

A fragrant mix of fennel seeds, orange zest, and fresh rosemary gives this quick-to-prep dish a French accent. Serve withFresh Parsley and Caper Mashed Potatoes.

Ingredients

  • 1 1-1/2-lb. pork tenderloin
  • Kosher salt and freshly ground black pepper
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced
  • 1 Tbs. whole fennel seeds, coarsely ground in a mortar and pestle
  • 1 Tbs. minced fresh rosemary
  • 1 tsp. finely grated orange zest

Nutritional Information

  • Calories (kcal) : 210
  • Fat Calories (kcal): 70
  • Fat (g): 8
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 4.5
  • Cholesterol (mg): 90
  • Sodium (mg): 350
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Sugar (g): 0
  • Protein (g): 32

Preparation

  • Position a rack in the center of the oven and heat the oven to 450°F. Brush the pork all over with the olive oil, and season generously all over with salt and pepper.
  • Combine the garlic, fennel seeds, rosemary, and orange zest, and press the mixture all over the pork. Transfer to a small rimmed baking sheet or ovenproof skillet, and roast until an instant-read thermometer inserted in the thickest part of the pork registers 135°F, about 20 minutes. Let rest on a cutting board for 5 minutes before slicing and transferring to a platter. Pour the juice from the cutting board and the baking sheet over the pork and serve.

Reviews

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Reviews (5 reviews)

  • HaydnR| 03/13/2021

    Agree with Krispie this was only OK. Crust was nice but the flavors didn't penetrate the meat. Maybe should try Michael's approach and marinate it first.

  • pokano| 05/15/2019

    Easy, quick, and tasty. Will make this again.

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