Back to Fennel-Crusted Pork Tenderloin with Crisp Pita All Reviews for Fennel-Crusted Pork Tenderloin with Crisp Pita - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 30 mins Servings: 4 dinner-123-pork-tenderloin-001c-med108875.jpg
Ingredients Ingredient Checklist 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
Cook’s Notes As its name suggests, tenderloin is the most tender cut of pork. It’s also low in fat and cooks quickly.
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4 dinner-123-pork-tenderloin-001c-med108875.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 30 mins Servings: 4
Recipe Summary
prep: 30 mins total: 30 mins
Servings: 4
prep: 30 mins
total: 30 mins
prep:
30 mins
total:
Servings: 4
4
dinner-123-pork-tenderloin-001c-med108875.jpg
dinner-123-pork-tenderloin-001c-med108875.jpg
Ingredients
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.
Cook’s Notes As its name suggests, tenderloin is the most tender cut of pork. It’s also low in fat and cooks quickly.
Cook’s Notes
As its name suggests, tenderloin is the most tender cut of pork. It’s also low in fat and cooks quickly.
Reviews (3)
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
Reviews (3)
Add Rating & Review 23 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
Add Rating & Review
23 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
23 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
23 Ratings 5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
5 star values: 3 4 star values: 6 3 star values: 8 2 star values: 3 1 star values: 3
Martha Stewart Member Rating: Unrated 01/05/2016 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. Martha Stewart Member Rating: Unrated 02/11/2013 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. Martha Stewart Member Rating: Unrated 10/22/2012 Sarah, the pork in your video is alarmingly pink! I wouldn't eat that if it were served to me...Martha Stewart Member
Rating: Unrated 01/05/2016
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.
Rating: Unrated
Rating: Unrated 02/11/2013
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.
Rating: Unrated 10/22/2012
Sarah, the pork in your video is alarmingly pink! I wouldn’t eat that if it were served to me…
All Reviews for Fennel-Crusted Pork Tenderloin with Crisp Pita
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fennel-Crusted Pork Tenderloin with Crisp Pita
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
