Shelly's Recipe

Pork Tenderloin Provençal

Category: Pork I - Tenderloins and Roasts

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

(1) 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.

(2) 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.

(3) nutrition information (per serving): 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

(4) Photo: Scott Phillips

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