Fennel-Crusted Pork Tenderloins with Orange and Arugula Salad
- Makes6 servings
- Cook Time45 minutes
- 1
With this recipe, we intended to evoke the flavor and aroma of Italian porchetta. But pork tenderloin is remarkably lean and mild, so to compensate for the lack of fat (and therefore flavor), we introduce complexity with a bright, citrusy sauce and salad to perfectly complement the fennel seed and black pepper spice mix that seasons the meat. The tenderloins are quickly seared on the stovetop and finished in the oven before they’re sliced and served atop the salad, so you will need an oven-safe 12-inch skillet for this recipe.
Don’t forget that the skillet handle will be extremely hot after being in the oven. While you make the sauce on the stovetop, it’s a good idea to keep the handle covered with an oven mitt or potholder to make sure no one—including you—grabs it unwittingly. Be sure to keep the covering away from the lit burner.
Step 1
Heat the oven to 450°F with a rack in the middle position. In a spice grinder, pulse the fennel seeds and peppercorns until coarsely ground, 8 to 10 pulses. Transfer to a small bowl and stir in 1 teaspoon salt. Measure ½ teaspoon of the spice mix into a small bowl, then sprinkle the remainder all over the pork, rubbing it into the meat; set both the reserved spice mix and pork aside.
Step 2
Grate 1 teaspoon zest from 1 orange and add to a medium bowl. Using a sharp knife, slice off the top and bottom ½ inch from each orange. One at a time, stand the oranges on a cut end and cut from top to bottom following the contours of the fruit to remove the peel and white pith. Hold each orange over the bowl containing the zest and cut between the membranes to release the segments, allowing the juices to fall into the bowl; set the segments aside in a large bowl.
Once all of the segments have been cut free, squeeze the membranes to collect their juice, then discard the membranes; you should have about 2 tablespoons juice. Into the zest-juice mixture, whisk 3 tablespoons oil, the vinegar and ¼ teaspoon each salt and pepper; set aside.
Step 3
In a 12-inch oven-safe skillet over medium-high, heat the remaining 2 tablespoons oil until barely smoking. Add the pork and cook, turning occasionally, until lightly browned on all sides, about 4 minutes. Transfer the skillet to the oven and roast until the center of the thickest piece reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.
Remove from the oven (the handle will be hot) and transfer the pork to a cutting board; let rest while you make the sauce and salad.
Step 4
Set the skillet over medium, add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the vermouth, bring to a simmer and cook, scraping up the browned bits, until reduced to about 3 tablespoons, 2 to 3 minutes. Stir in the orange juice mixture, then remove from the heat.
Step 5
To the bowl containing the orange segments, add the arugula, sliced fennel and 3 tablespoons of the sauce; toss to combine. Taste and season with salt and pepper.
Arrange the salad in a bed on a serving platter. Thinly slice the pork, arrange on the salad and drizzle with a little of the remaining sauce, then sprinkle with the reserved spice mix. Serve the remaining sauce on the side.