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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 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

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


  • 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.


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Reviews (4 reviews)

  • pokano | 05/15/2019

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

  • michael45 | 06/18/2017

    My approach to the preparation of this excellent roast was a bit different. I ground the fennel and rosemary in a spice grinder and transferred it to a small bowl. I then added the orange zest, kosher salt and pepper and red pepper flakes for a bit of heat and color. Lastly, I added olive oil and mixed for a plentiful and thick paste which was slathered on the tenderloin. Then I wrapped the pork in plastic wrap and refrigerated for about five hours, letting it come to room temperature before roasting. I'm eating the leftovers as I write this. DEEEE-LICIOUS!!

  • Krispie | 11/06/2016

    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.

  • auroranati | 07/15/2016

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

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