Mushroom and Fennel-Dusted Pork Tenderloin
Mushroom and Fennel-Dusted Pork Tenderloin is a gluten free, dairy free, and primal main course. This recipe makes 6 servings with 190 calories, 32g of protein, and 4g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have porcini mushrooms, pork tenderloin, garlic clove, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. 1 person found this recipe to be delicious and satisfying.
Instructions
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; cook 5 minutes or until browned, turning occasionally.
Place pan in oven; bake at 425 for 15 minutes or until a thermometer registers 160 (medium) or desired degree of doneness.
Transfer the pork to a jelly roll pan, and let stand 10 minutes.
Place pork on a cutting board, reserving juices in jelly roll pan.
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.