Pan-Roasted Pork and Fennel
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 22 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 107 milligrams
- Sodium
- 591 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 39 grams
- Total: 40 min
- Active: 30 min
Ingredients
1 pork tenderloin (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
2 teaspoons herbes de Provence
3 tablespoons extra-virgin olive oil
1 bulb fennel, trimmed, quartered lengthwise and sliced 1/4 inch thick; fronds reserved
2 cloves garlic, thinly sliced
3 1/2 cups low-sodium chicken broth
2 tablespoons unsalted butter
1 small shallot, minced
1 cup orzo
Pinch of saffron threads
2 tablespoons fresh lemon juice
Directions
- Preheat the oven to 425˚F. Season the pork with salt, pepper and the herbes de Provence. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned, 5 minutes; remove to a plate. Wipe out the skillet, add the remaining 2 tablespoons olive oil and the fennel and cook until browned, about 2 minutes, adding the garlic during the last minute. Add 1 1/2 cups chicken broth and bring to a simmer.
- Return the pork to the skillet and transfer to the oven. Roast until the pork is just cooked through, about 12 minutes. Remove the pork to a cutting board and return the skillet to the stovetop.
- Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat; add the shallot and cook until softened, 1 to 2 minutes. Stir in the orzo, then the remaining 2 cups chicken broth, the saffron and 1/2 teaspoon salt; bring to a boil. Reduce the heat to low, cover and cook until the orzo is tender, about 10 minutes. Remove from the heat and season with salt.
- Reduce the liquid in the skillet over medium heat until thickened, about 5 minutes. Add the lemon juice and remaining 1 tablespoon butter and stir until combined; season with salt.
- Slice the pork. Divide the orzo and pork among plates; spoon the fennel and sauce on top. Top with the fennel fronds.