Mushroom and Fennel-Dusted Pork Tenderloin

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

1
Preheat oven to 42
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OvenOven
2
Combine mushrooms and fennel seeds in a food processor or spice grinder; process until finely ground.
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Fennel SeedsFennel Seeds
MushroomsMushrooms
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Food ProcessorFood Processor
3
Combine salt and garlic to make a paste. Rub pork with garlic paste; sprinkle with mushroom mixture.
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Garlic PasteGarlic Paste
MushroomsMushrooms
GarlicGarlic
PorkPork
SaltSalt
Dry Seasoning RubDry Seasoning Rub
4
Heat oil in a large cast-iron skillet over medium-high heat.
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Cooking OilCooking Oil
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Frying PanFrying Pan
5
Add pork; cook 5 minutes or until browned, turning occasionally.
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PorkPork
6
Place pan in oven; bake at 425 for 15 minutes or until a thermometer registers 160 (medium) or desired degree of doneness.
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Kitchen ThermometerKitchen Thermometer
OvenOven
Frying PanFrying Pan
7
Transfer the pork to a jelly roll pan, and let stand 10 minutes.
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JellyJelly
PorkPork
RollRoll
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Frying PanFrying Pan
8
Place pork on a cutting board, reserving juices in jelly roll pan.
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JellyJelly
PorkPork
RollRoll
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Cutting BoardCutting Board
Frying PanFrying Pan
9
Combine the reserved juices and broth in cast-iron skillet; bring to a boil, scraping pan to loosen browned bits.
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BrothBroth
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Frying PanFrying Pan
10
Drizzle the broth mixture over pork.
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BrothBroth
PorkPork
DifficultyHard
Ready In45 m.
Servings6
Health Score27
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