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Fennel-Crusted Pork Tenderloin with Crisp Pita

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Recipe photo courtesy of Romulo Yanes

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

Source: Everyday Food, October 2012
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

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

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Reviews

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How would you rate this recipe?
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  • KimenWarner
    5 JAN, 2016
    Just made this - really good! I added some anise liquor to the brown bits in the pan and cooked it down a bit to add more licorice flavor, then I added balsamic and reduced it a bit too. Made a great sauce/dressing! Will definitely make again.
    Reply
  • MS11967108
    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.
    Reply
  • sockomom
    22 OCT, 2012
    Sarah, the pork in your video is alarmingly pink! I wouldn't eat that if it were served to me...
    Reply

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