Fennel-Rosemary Pan-Roasted Pork Tenderloins

Makes
6 servings
Cook Time
50 minutes
Rating
4

Think of this dish as a weeknight version of Italian slow-roasted porchetta. Fennel seeds and herbs are ideal seasonings for the mild, subtly sweet flavor of pork tenderloin. Serve crusty bread or mashed potatoes alongside for soaking up the sauce.

Tip

Don't add the butter all at once when making the pan sauce. Whisking it in 1 piece at a time creates an emulsified sauce that's glossy and velvety. If the sauce breaks and the butter separates, drizzle in a few drops of water while swirling the pan until the sauce is once again shiny and emulsified.

Ingredients

4
teaspoons fresh rosemary, minced, divided
4
teaspoons fennel seeds, ground
2
teaspoons dried oregano
2
teaspoons garlic powder
¾
teaspoon red pepper flakes
Kosher salt and ground black pepper
2
1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise
2
tablespoons grapeseed or other neutral oil
2
teaspoons packed light brown sugar
¾
cup low-sodium chicken broth
4
tablespoons (½ stick) salted butter, cut into 8 pieces and chilled
2
tablespoons lemon juice

Step 1

Heat the oven to 450°F with a rack in the middle position. In a large bowl, stir together 3 teaspoons of rosemary, the fennel seed, oregano, garlic powder, pepper flakes and 1 teaspoon each salt and black pepper.

Add the pork, turn to coat and massage the seasonings into the meat. Let stand at room temperature for 15 minutes.

Step 2

In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the pork and cook, turning occasionally with tongs, until browned on all sides, about 4 minutes total.

Transfer the skillet to the oven and roast until the center of the thickest tenderloin reaches 140°F, 10 to 15 minutes.

Step 3

Transfer the skillet to the stovetop (the handle will be hot). Using tongs, transfer the pork to a large plate and let rest for 10 minutes. Meanwhile, add the sugar and broth to the skillet.

Bring to a simmer over medium-high, scraping up any browned bits, and cook until reduced to ½ cup and slightly thickened, about 2 minutes.

Step 4

While whisking constantly, add the butter 1 piece at a time; add the next piece only after the previous one is almost fully incorporated.

After all the butter is incorporated, stir in the lemon juice and cook until a spatula drawn through the sauce leaves a trail, about 20 seconds.

Step 5

Off heat, stir in the remaining 1 teaspoon rosemary, then taste the sauce and season with salt and black pepper. Thinly slice the tenderloins and arrange on a platter.

Stir any accumulated pork juices into the sauce, then spoon the sauce over the pork.