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Pork Tenderloin Provençal


Serves 4

  • by from Fine Cooking
    Issue 142

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

  • 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

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.

nutrition information (per serving):
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

Photo: Scott Phillips

This was super easy and very tasty. That being said, it did not knock my socks off as so many fine cooking recipes do. Thus the four stars. Definstelmworth making for a quick weeknight meal.

Easy and tasty. Classic flavor combo of fennel and orange in the crust.

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