MARTHASTEWART.COM

Fennel-Crusted Pork Tenderloin with Crisp Pita

Aromatic, slightly sweet fennel seed is the route to savory flavor for this pork tenderloin -- and in no time, too.
Jump to Recipe

Fennel-Crusted Pork Tenderloin with Crisp Pita

Everyday Food editor Sarah Carey shows you how to make a fast, healthy pork-tenderloin dinner complete with salad and side.

    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    • Photo: Romulo Yanes
    View Gallery
    1 of 1

    Everyday Food, October 2012
    • Prep Time 30 minutes
    • Total Time 30 minutes
    • Yield Serves 4
    Add to Shopping List

    Ingredients

    • 2 tablespoons olive oil, plus more for brushing
    • 1 pound pork tenderloin, trimmed
    • 3 cloves garlic, minced
    • 2 tablespoons fennel seed, coarsely chopped
    • Salt and pepper
    • 4 small pitas (4 inches in diameter)
    • 1 bunch arugula, stems trimmed
    • 1 cup fresh parsley leaves
    • 3 medium carrots, thinly sliced
    • 2 tablespoons balsamic vinegar

    Directions

    1. Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Coat pork with garlic and fennel seed, then season with salt and pepper. Cook until browned on all sides, 4 minutes total. Transfer to a rimmed baking sheet (reserve skillet) and roast, turning occasionally, until cooked through, 15 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes.

    2. On a baking sheet, brush tops of pitas with oil and season with salt and pepper. Bake until edges are golden, 8 minutes. Cut into wedges.

    3. Divide arugula, parsley, and carrots among four plates. Slice pork into rounds and add to salad. Remove any dark garlic bits from skillet, add vinegar and any accumulated juices from board, and swirl to combine. Drizzle sauce on pork and serve with pitas.

    Cook's Note

    As its name suggests, tenderloin is the most tender cut of pork. It's also low in fat and cooks quickly.

    Recipe Reviews

    Reviews (2)

    • Magic Chef
      11 Feb, 2013

      Tried this tonight as a very last minute recipe to accompany my leftover lasagna. The whole family loved the combo and the flavors of the pork crust.

      I didn't watch the video beforehand, jumped right to the recipe for lack of time,

      It was in the oven much longer than the suggested 20 minutes, the pork didn't get to temp until about 38 minutes.

    • sockomom
      22 Oct, 2012

      Sarah, the pork in your video is alarmingly pink! I wouldn't eat that if it were served to me...

    Save to your Collections

    Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.

    Review this Recipe

    Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!