Roasted Pork Tenderloin with Fennel Seed and Bread Crumb Crust

Mains, Recipes

Pork tenderloin is the most tender of all pork cuts, and it’s much leaner than beef, with less fat and fewer calories. These tenderloins are deliciously crusty and easily carved into medallions for a simple, seasonal winter dinner. We like to serve them on a platter with sauteed rainbow chard and roasted sweet potato wedges.

 

Roasted Pork Tenderloin with Fennel Seed and Bread Crumb Crust

 

2 pork tenderloins, 10-12 oz. (315-375 g.) each, silverskin removed and trimmed of excess fat

2 tsp. white vinegar

1 Tbs. coarsely crushed fennel seeds

1 tsp. coarsely ground pepper

1/2 tsp. dried oregano

1/2 tsp. dried thyme

Kosher salt

2 Tbs. olive oil

1 large shallot, finely chopped

1 clove garlic, minced

1/3 cup (1 1/2 oz./45 g.) fine dried bread crumbs

 

Rub each tenderloin with 1 teaspoon of the vinegar, then place in a shallow baking dish. In a small bowl, combine the fennel seeds, pepper, oregano, thyme and 1 teaspoon salt. Rub each tenderloin all over with half of the seasoning mixture. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight.

 

Remove the tenderloins from the refrigerator and let stand at room temperature for 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Place on a rack on a rimmed baking sheet.

 

In a small fry pan over low heat, warm the oil. Add the shallot and cook until softened but not brown, 4-5 minutes. Add the garlic and bread crumbs, raise the heat to medium-high, and cook, stirring until the crumbs are toasted and fragrant, about 3 minutes. Let cool.

 

Transfer the crumb mixture to a plate and break up any clumps with a fork. Spread in an even layer. Roll each tenderloin in the bread crumb mixture, pressing to help the mixture adhere firmly all around.

 

Carefully transfer the tenderloins to the baking sheet. Roast until the crust is crisp and brown and an instant-read thermometer inserted into a tenderloin at the thickest point registers 140 degrees F (60 degrees C), about 25 minutes. Remove from the oven and let rest for 5 minutes. Cut crosswise into thick slices and serve at once. Serves 4.

4 comments about “Roasted Pork Tenderloin with Fennel Seed and Bread Crumb Crust

  1. Donna

    I have made this pork dish a couple of times. It is wonderful! The first time it was paired with a wine from the WS Wine club.

    Reply
  2. Joe

    The suggestion of roasted sweet potatoes with this pork sounds great. Do you season the sweet potatoes or is there a recipe?

    Reply
      1. Joe

        Thanks for your help. I accidentally purchased a small pork loin rather than tenderloin, but it still turned out delicious – just took a bit longer to roast. The potatoes were so simple yet also delicious. This recipe is a definite KEEPER.

        Reply

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