Sep 252018
Provencal Pork Tenderloin with Fennel & Orange

Ingredients

  • 2 teaspoons orange zest
  • Juice of 1 orange
  • 2 tablespoons Dijon mustard
  • 2 teaspoons crushed fennel seeds (or 1 teaspoon fennel pollen)
  • 1/2 teaspoon each kosher salt and freshly ground
  • black pepper
  • 1/3 cup olive oil
  • 1 pork tenderloin (about 3 pounds) 

Directions

  1. Combine orange zest and juice, mustard, fennel and salt and pepper in a small bowl. Slowly whisk in olive oil.
  2. Clean pork by removing any excess fat and silver skin. Place in a zip-top bag with marinade and mix to coat. Refrigerate for 2 hours, mixing every 30 minutes.
  3. Preheat oven to 375°F. Remove pork from bag and wipe off excess marinade. Discard marinade.
  4. Heat 1 tablespoon olive oil in an ovenproof skillet. Brown pork on all sides.
  5. Bake for 12-15 minutes, or until internal temperature reaches 145°F (cooking time may vary slightly depending on size of loin). Let rest for 10 minutes tented under foil.
  6. Serve sliced over greens tossed with balsamic vinaigrette.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

admin

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+


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