Mustard And Fennel Dusted Pork Tenderloin Recipes

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PAN-ROASTED PORK TENDERLOIN WITH HERB-AND-MUSTARD CRUST



Pan-Roasted Pork Tenderloin with Herb-and-Mustard Crust image

I developed this recipe based on what I had on hand: rosemary fresh from the pot on my balcony, a Niman Ranch pork tenderloin, and a brand-new jar of dijon mustard. The result is an incredibly flavorful, relatively quick dinner that is also pretty low in fat (you could use a nonstick pan and less oil for even lighter results, though the searing will not be as good). Great with mashed potatoes and steamed veggies for a simple weeknight meal that's fit for guests.

Provided by Tracy K

Categories     Pork

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 8

1 lb pork tenderloin
2 tablespoons Dijon mustard
3 tablespoons fresh rosemary, chopped (do NOT use dried)
1 teaspoon fennel seed
1 clove garlic, thinly sliced
kosher salt
fresh ground black pepper
3 teaspoons olive oil

Steps:

  • Preheat oven to 450.
  • Rinse tenderloin and pat dry.
  • Using a sharp paring knife, make several slits in the tenderloin and insert garlic slivers.
  • Use about half the garlic.
  • In a mortar& pestle (or small food processor), mash the fennel seeds and the remainder of the sliced garlic with about 1 tsp.
  • salt to form a paste.
  • Combine fennel-garlic mixture with chopped rosemary, mixture will be crumbly.
  • Sprinkle the pork tenderloin with salt and fresh ground black pepper.
  • Rub dijon mustard all over surface of the meat.
  • Pat the herb mixture onto the surface of the meat, it should adhere to the mustard.
  • Place a cast iron skillet (or other heavy-bottomed skillet) over medium heat till hot.
  • Add oil, allow oil to get quite hot, just before the smoking point.
  • Add the tenderloin to the pan.
  • DO NOT TOUCH IT FOR AT LEAST TWO MINUTES!
  • Then lift it with tongs and sear the other sides, repeating until the surface is browned and crusty.
  • Some of the coating will adhere to the pan, that's OK.
  • Place the pan in the hot oven and roast for 20 minutes, or until tenderloin is cooked to your liking (at least 145 degrees).
  • Allow meat to rest, covered, for about ten minutes before slicing and serving.
  • You can deglaze the pan with a little white wine or lemon juice to make a delicious pan sauce.

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES



Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges image

Provided by Ian Knauer

Categories     Roast     Sauté     Quick & Easy     Dinner     Pork Tenderloin     Fennel     Winter     Healthy     Candy Thermometer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
  • Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
  • Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
  • Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

MUSTARD-CRUSTED PORK TENDERLOINS



Mustard-Crusted Pork Tenderloins image

This is so easy to make and the way many of the higher end restaurants serve pork tenderloins, the mustard crust seals in the juices and tenderizes the meat. The tenderloins can go from moist to dry quickly, so to avoid this use a digital-read thermometer to register the tenderloins at 155 degrees. Your compnay will think they are dining in a fancy restaurant! If you are using a pork loin roast the cooking will need to be adjusted,

Provided by Kittencalrecipezazz

Categories     Pork

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 (1 lb) pork tenderloin (about 1-pound each)
salt and pepper
3/4 cup Dijon mustard
3 cups lightly toasted breadcrumbs (use fresh breadcrumbs measure 2 cups before toasting)
1 -2 tablespoon minced fresh garlic or 1 -2 teaspoon garlic powder
1/4-1/2 teaspoon dried rosemary or 2 tablespoons fresh rosemary
cooking spray

Steps:

  • Set oven to 400 degrees.
  • Sprinkle the tenderloins generously with salt and pepper.
  • Using a spatula spread the mustard all over the tenderloins.
  • In a shallow bowl or plate mix the lightly toasted breadcrumbs with fresh garlic (or garlic powder) and rosemary, then dredge the meat in the breadcrumb mixture to coat all over (shake off any excess breadcrumbs).
  • Prepare a baking sheet, and generously coat with cooking spray.
  • Place the tenderloins on the baking sheet then spray the tops and sides of meat with cooking spray.
  • Roast uncovered for about 25 minutes or until golden brown (if using a thermometer it should read 155 degreesF, they will continue to cook slightly after removing from the oven).
  • Transfer the tenderloins to a platter and let rest for 5 minutes.
  • Slice the pork and serve.

FENNEL CRUSTED PORK TENDERLOIN



Fennel Crusted Pork Tenderloin image

From Cooking Light. Per serving: 168 calories, 5.7 g fat, 24.9 g protein, 3.5 g carb, 0.9 g fiber, 74 mg cholesterol

Provided by ratherbeswimmin

Categories     Pork

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fennel seeds
1 tablespoon coriander seed
6 tablespoons fat-free chicken broth, divided
1 tablespoon Worcestershire sauce
1 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1 (1 lb) pork tenderloin, trimmed
2 teaspoons olive oil

Steps:

  • Put fennel and coriander in a spice or coffee grinder; process until coarsely ground.
  • Place spice mixture in the container of a blender or food processor; add 2 tablespoons broth, worcestershire sauce, garlic, salt, and pepper; process until well blended.
  • Slice tenderloin horizontally into 2 equal pieces.
  • Slice each piece of pork lengthwise, cutting to, but not through the other side; open flat.
  • Rub spice mixture over pork.
  • Heat oil in a nonstick skillet over medium heat.
  • Add pork to skillet; cook 5 minutes on each side or until done.
  • Remove pork to a plate; keep warm.
  • Add 1/4 cup broth to pan; cook until liquid almost evaporates, scraping pan to loosen browned bits.
  • Pour over pork and serve.

Nutrition Facts : Calories 192.3, Fat 9.1, SaturatedFat 2.5, Cholesterol 74.8, Sodium 291.8, Carbohydrate 3.3, Fiber 1.7, Sugar 0.5, Protein 24

MUSTARD AND BROWN SUGAR PORK TENDERLOIN WITH FENNEL TWO WAYS



Mustard and Brown Sugar Pork Tenderloin with Fennel Two Ways image

This recipe celebrates the versatility of fennel. You can enjoy every bit of the vegetable-the bulb, stalks and even the fronds-if you just know how to prepare each part properly. Fennel is also a great partner for pork tenderloin, which you'll learn how to pan-sear and roast in this dish.

Provided by Elena Besser

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

1 cup farro
Kosher salt and freshly ground black pepper
Two 1-pound pork tenderloins
2 tablespoons canola or vegetable oil
2 medium fennel bulbs with fronds
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 large bunch scallions, thinly sliced
3 tablespoons Dijon mustard
2 teaspoons light brown sugar
1/4 cup apple cider vinegar
3 medium Medjool dates, pitted and finely diced

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
  • Bring 2 cups water to a boil in a medium saucepan. Add the farro and stir in a three-finger pinch of salt. Reduce the heat to a simmer and cook to your desired tenderness, about 15 minutes. Drain and transfer to a medium bowl.
  • While the farro cooks, pat the pork tenderloins dry with paper towels. Season all over with salt, then rub the tenderloins with 1 tablespoon canola oil.
  • Heat the remaining 1 tablespoon canola oil in a large ovenproof skillet over medium-high heat until shimmering. Add the pork and cook, turning about every 2 minutes, until golden brown all over, 10 to 12 minutes total. Transfer the pork to the prepared baking sheet and reserve the skillet.
  • Pick the fronds from the fennel and set aside in a small bowl. Cut off the fennel stalks and thinly slice crosswise; transfer to a medium bowl of cold water and set aside. (The cold water will mellow the fennel's anise flavor and make the stalks extra crunchy.)
  • Halve, core and cut the fennel bulbs into a small dice.
  • Heat 2 tablespoons olive oil in the reserved skillet over medium-high heat until shimmering. Add the diced fennel and half of the sliced scallions. Cook, stirring occasionally, until the fennel starts to turn golden, 5 to 6 minutes.
  • Meanwhile, combine 2 tablespoons mustard and the brown sugar in a small bowl. Brush all over the tenderloins or rub on with your hands. Roast on the upper rack of the oven until the internal temperature reaches 145 to 150 degrees F, about 8 minutes. Remove from the oven and transfer to a cutting board to rest for 5 minutes.
  • While the pork is roasting, transfer the skillet with the fennel mixture to the lower rack of the oven and roast until tender, 5 to 6 minutes.
  • Meanwhile, prepare the dressing. Combine the vinegar and remaining 1 tablespoon mustard in a small jar with a lid. Add the remaining sliced scallions, season with salt and pepper and stir to combine. Add the remaining 1/2 cup olive oil and shake until emulsified. Adjust the seasoning to taste. Transfer to a medium bowl.
  • Add the dates to the bowl. Remove the roasted fennel and scallions from the oven and immediately add to the bowl. Drain the sliced fennel stalks, pat dry and add to the bowl. Finely chop some of the fennel fronds (reserve the rest for garnish) and add to the bowl. Stir to combine. This is your relish.
  • Stir half of the relish into the cooked farro and season with salt and pepper to taste.
  • Slice the tenderloins 1/4 inch thick. Serve the pork with the farro and top with more relish and the remaining fennel fronds. Enjoy!

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