There are a few ways you can approach a chilly fall (or winter's) evening. These can range from wrapping yourself up in a snuggly warm blanket, sitting by a fire, consuming a warming beverage, complaining that you wish it was summer, escaping to a tropical paradise, or making a comforting meal that just makes you so warm and fuzzy inside that you don't care what it is outside.
This roast pork tenderloin definitely fulfills that last one, but feel free to pick and choose a few of those options. Like eating this dish the night before you get on an airplane to drink mai tais on a beach somewhere. 🙂
If a roast pork tenderloin sounds like a fussy, difficult meal to make, think again. You just need to mix a few ingredients in a dish, rub it on the pork, sear the pork on both sides, and then throw it in the oven. The hardest part of this dish is just making sure you don't overcook it.
Watch this to see what this process looks like:
Can't see the video? Watch Mustard & Fennel Pork Tenderloin.
I am going to come right out and say that this one doesn't make the best leftovers. So either eat it all up at one time, or if you must have the leftovers for lunch or dinner the next day, do yourself a favor and make a “pork salad” out of it. What is a pork salad you ask? It's just like a chicken or tuna salad, meaning it's chopped up pork pieces mixed with mayo and some other flavor elements. My fave is mayo, salt, curry powder, cashews, and raisins.
Good side dishes for this to make a complete meal:
- Roasted Broccoli
- Kale Salad with Cranberries and Almonds
- Brussels Sprouts with Apples, Shallots, and Pistachios
- Roasted Carrots with Carrot Top Pesto
Mustard & Fennel Roast Pork Tenderloin
- •2 Pork Tenderloins (about 1.5 lbs in total)
- •2 tbs Dijon Mustard
- •1 tbs Ground Fennel*
- •1 tsp Sea Salt
- •1/4 tsp Pepper
- •2 tbs Olive Oil (or other cooking oil)
- Preheat the oven to 375 F. Mix together the dijon mustard, ground fennel seed, salt, and pepper to make a paste. Rub all of the tenderloins.
- Heat an oven safe pan over medium heat and then add the oil. Add the pork tenderloins and sear on all sides, about 2 min per side.
- Put the pan in the oven and roast for 30-40 minutes, or until a meat thermometer say the internal temperature is 145 F. (I'd check it at 20 minutes though because oven temps vary so much and you do not want to overcook this).
* Ground fennel seed might be hard to find, so just grind up your own using whole fennel seeds which are easy to find. I use a coffee grinder to do this, but you could use a mortar and pestle, a small food processor, or even the back of a spoon in a bowl. It doesn't have to a be super fine grind.
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