This easy pork tenderloin is rubbed with a coarse coriander and garlic paste and roasted in one skillet with fennel, red onions, plums and fresh mint. Equal parts do-able and delicious.
It’s so cool how a simple switch like that changes the entire character of a meal. The plums get nice and soft and caramelized and their juices create a little sauce which is really nice to spoon over the pork.
I marinated the pork in a coarse paste of fresh coriander and garlic which really brightens up the dish and pairs fantastically the tangy, sweetness of the vegetables and burst of mint.
2 to 2½ lbs pork tenderloin (this is usually two separate loins about 1 lb each.)
3 cloves garlic, peeled and minced
1 tbs whole coriander seeds
5 small plums, halved, pitted then cut each half lengthwise and crosswise
½ of a large red onion, cut in ½ inch thick slices
1 large fennel bulb, washed, cored and thickly sliced
3 tbs chopped fresh mint
- Step 1
Toast coriander seeds for 1 to 2 minutes in a dry skillet (optional, but really boosts flavor.) Remove to mortar and pestle and let cool.
- Step 2
Add garlic and a touch of olive oil to the mortar and pestle and grind into a coarse paste. Rub tenderloins on all sides with coriander/garlic mixture and marinate in fridge for about an hour.
- Step 3
Remove pork from fridge and allow to come to room temperature while you preheat your oven AND skillet to 450 degrees Fahrenheit.In a large bowl, toss fennel, plums, red onions and mint with olive oil.
- Step 4
Carefully, using oven mitts, remove skillet to stovetop. Add olive oil to skillet and swirl to coat the bottom. On stovetop, over medium high heat, brown tenderloins on both sides (about 3 minutes each side)
- Step 5
Remove tenderloins to a plate and add fennel, plums and red onion to bottom of skillet. Place tenderloins on top. Roast at 450 for ten minutes. Flip tenderloins.
- Step 6
Roast for 5 to 10 more minutes until it reaches an internal temperature of 140 degrees in the thickest part of the meat.
- Step 7
Remove tenderloins from the skillet, tent with foil and rest for 10 minutes. Carve and serve.