Recipes Ingredients Meat & Poultry Pork Recipes Fennel-Crusted Pork Tenderloin with Crisp Pita 3.1 (23) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Aromatic, slightly sweet fennel seed is the route to savory flavor for this pork tenderloin -- and in no time, too. 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 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. 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. Divide arugula, parsley, and carrots among 4 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. Romulo Yanes Cook's Notes As its name suggests, tenderloin is the most tender cut of pork. It's also low in fat and cooks quickly. Rate it Print