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Pan-Roasted Pork Tenderloin and Fennel with Coriander and Orange

Pan-Roasted Pork Tenderloin and Fennel with Coriander and Orange

By Courtney HillOctober 27, 2023

  • Makes
    6 to 8 servings
  • Cook Time
    50 minutes
  • Rating

The seasonings in the Greek sausage loukaniko—garlic, orange and coriander—inspired this weeknight-friendly dish. We first season pork with a mixture of grated garlic, orange zest and crushed coriander seeds. To ensure good caramelization on the outside and perfectly done meat on the inside, we sear the meat on the stovetop, then finish roasting it in the oven along with fresh fennel (or leeks). A pan sauce made with more garlic, orange zest and orange juice adds another layer of complexity. You will need an oven-safe 12-inch skillet for this recipe. Keep in mind the handle will remain hot.

Ingredients
  • 5

    tablespoons extra-virgin olive oil, divided, plus more to serve

  • 5

    medium garlic cloves, finely grated, divided

  • 2

    tablespoons grated orange zest, divided, plus ¼ cup orange juice, plus orange wedges to serve

  • 1

    tablespoon coriander seeds, lightly crushed OR 2 teaspoons dried oregano OR both

  • Kosher salt and ground black pepper

  • 2

    1- to 1¼-pound pork tenderloins, trimmed of silver skin and halved crosswise

  • 2

    medium fennel bulbs, trimmed, cored and cut into ½-inch wedges OR 4 medium leeks, white and light green parts sliced 1 inch thick, rinsed and dried

  • 1

    tablespoon red wine vinegar

Step 1

Heat the oven to 450°F with a rack in the middle position. In a small bowl, stir together 3 tablespoons oil, three-quarters of the garlic, 1 tablespoon orange zest, the coriander, 1 teaspoon salt and ¾ teaspoon pepper. Rub all over the pork.

Step 2

In an oven-safe 12-inch 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 to a plate. In the same skillet over medium-high, combine the fennel and 2 tablespoons water. Cook, scraping up any browned bits, until lightly browned, 3 to 4 minutes. Set the pork on the fennel, then transfer the skillet to the oven. Roast until the center of the thickest part of the pork reaches 135°F or is just slightly pink when cut into, 9 to 12 minutes.

Step 3

Remove the skillet from the oven (the handle will be hot), transfer the pork to a cutting board and tent with foil. To the fennel mixture in the pan, add the remaining garlic and 1 tablespoon orange zest, the orange juice and ½ cup water. Bring to a simmer over medium-high and cook, stirring, until the fennel is tender and the sauce is lightly thickened, 4 to 6 minutes. Off heat, stir in the vinegar, then taste and season with salt and pepper. Transfer to a serving dish. Slice the pork and arrange on top. Drizzle with additional oil and serve with orange wedges.

Step 4

Optional garnish: Chopped fresh oregano OR flaky salt OR both

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