Recipe by Becky Duffett | Photo by Erin Kunkel
Pork tenderloin is pretty lean, making it a smart choice over marbled steaks or chops. And, as a smaller cut, it can be good portion control, not to mention a tidy fit for a single skillet. Sear until golden on all sides, nestle in your favorite seasonal veggies, then slide it into the oven to finish. Licorice-flavored fennel and juicy citrus will lick up all the drippings from the roast.
INGREDIENTS
2 teaspoons ground cumin
1 teaspoon sweet paprika
¼ teaspoon ground cayenne pepper
Salt and freshly ground pepper
1 pork tenderloin (about 1 lb/500 g)
1 bulb fennel
1 small red onion, thickly sliced
5 clementine or mandarin oranges
3 tablespoons extra-virgin olive oil
INSTRUCTIONS
Preheat the oven to 400°F (200°C).
In a small bowl, stir together the cumin, paprika, cayenne, 1 teaspoon salt, and a generous grind of pepper. Take the pork tenderloin and pat it dry with paper towels. Rub the spice mixture all over the pork.
Trim the fennel, reserving a handful of fronds for garnish, if you like. Cut the fennel into wedges, including the core, to help keep the pieces intact. Peel and slice the clementines into rounds, reserving one of the clementines for juicing.
In a large ovenproof sauté pan over medium-high heat, warm 2 tablespoons of the olive oil. When the pan is searing hot, add the pork and sear to brown on all sides, about 5 minutes total. Add the fennel and red onion to the pan, scattering them around the pork. Drizzle the vegetables with the remaining 1 tablespoon olive oil and sprinkle lightly salt. Transfer the pan to the oven and roast until the pork is nearly firm but still pink at the center and the vegetables are tender, about 20 minutes.
Transfer the pork to a cutting board and let rest for at least 5 minutes. Transfer the fennel and red onion to a platter and arrange the clementines on top. Return the skillet to low heat, and add the juice of the remaining clementine, stirring to scrape up any browned bits from the bottom of the pan.
Slice the pork tenderloin across the grain and arrange it on the platter. Drizzle everything with the juices from the pan. Sprinkle with the fennel fronds, if you like, and serve warm.
Makes 4 servings
Nutrition Facts (per serving)
Calories 300
Protein 25 g
Total fat 15 g
Saturated fat 3 g
Carbs 18 g
Fiber 4 g
Total sugars 12 g
Added sugars 0 g
Sodium 670 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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