Roasted Pork Tenderloin with Fennel and Orange
A lean roast that's done before it dries out — sliced fennel and orange caramelize underneath it in the same skillet.
- Serves
- 4
- Prep
- 15 min
- Cook
- 25 min
- Written
Method
-
Pat the tenderloin dry and season all over with salt, pepper, and the cracked fennel seeds.
-
Toss the sliced fennel and orange with the olive oil and garlic in a large oven-safe skillet.
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Push the fennel to the edges and sear the tenderloin in the same skillet over high heat until browned on all sides, about 2 minutes per side.
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Transfer the skillet to a 425°F oven and roast until an instant-read thermometer reads 140°F at the thickest point, 15 to 20 minutes.
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Rest the pork on a cutting board for 5 minutes — it will climb to 145°F as it sits — then slice.
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Scatter the sliced pork and roasted fennel with orange zest and dill before serving.
Notes
Tenderloin is the one cut of pork that punishes hesitation — it’s lean enough to go from rosy to chalky in the time it takes to answer the phone, so the thermometer isn’t optional here. Pulling it at 140°F and letting carryover heat finish the job is what keeps it juicy.
The fennel and orange aren’t just a bed for the meat — they render into a sweet, slightly bitter pan sauce as the pork rests, so scrape the skillet when you plate. Pears work in place of the orange if that’s what’s on hand; skip the zest in that case.