Pork tenderloins are a versatile and wallet-friendly way to serve pork for a weeknight dinner. This version involves pan roasting a spiced pork loin, then simmering with fennel and garlic until tender and saucy. Orzo stands in for rice to make a saffron-tinted pilaf to serve on the side.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 pork tenderloin (about 1 1/4 pounds)
- Kosher salt and freshly ground pepper
- 2 teaspoons herbes de Provence
- 3 tablespoons extra-virgin olive oil
- 1 bulb fennel, trimmed, quartered lengthwise and sliced 1/4 inch thick; fronds reserved
- 2 cloves garlic, thinly sliced
- 3 1/2 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 small shallot, minced
- 1 cup orzo
- Pinch of saffron threads
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 425˚F. Season the pork with salt, pepper and the herbes de Provence. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned, 5 minutes; remove to a plate. Wipe out the skillet, add the remaining 2 tablespoons olive oil and the fennel and cook until browned, about 2 minutes, adding the garlic during the last minute. Add 1 1/2 cups chicken broth and bring to a simmer.
- Return the pork to the skillet and transfer to the oven. Roast until the pork is just cooked through, about 12 minutes. Remove the pork to a cutting board and return the skillet to the stovetop.
- Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat; add the shallot and cook until softened, 1 to 2 minutes. Stir in the orzo, then the remaining 2 cups chicken broth, the saffron and 1/2 teaspoon salt; bring to a boil. Reduce the heat to low, cover and cook until the orzo is tender, about 10 minutes. Remove from the heat and season with salt.
- Reduce the liquid in the skillet over medium heat until thickened, about 5 minutes. Add the lemon juice and remaining 1 tablespoon butter and stir until combined; season with salt.
- Slice the pork. Divide the orzo and pork among plates; spoon the fennel and sauce on top. Top with the fennel fronds.
Nutrition Facts
| Calories | 490 |
| Total Fat | 22 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 107 milligrams |
| Sodium | 591 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 3 grams |
| Sugar | 4 grams |
| Protein | 39 grams |
Reviews
This is excellent and elegant. Both my husband and I really liked this whole meal. It was super easy and fast on a weeknight, the flavors were bright and herby, and the house smelled wonderful for hours afterward.