Categories: Meals
Ingredients
- 1 tbsp. olive oil
- 1 lb. pork tenderloin
- 1/2 tsp kosher salt, divided
- 1/2 tsp black pepper, divided
- 3 cups thinly sliced fennel bulb
- 3 garlic cloves, thinly sliced
- 8 oz. pkg. presliced cremini mushrooms
- 1/2 cup chicken stock
- 3 cups loosely packed arugula
- 2 oz. blue cheese, crumbled
- 2 tbsp. chopped fennel fronds
Directions
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Preheat oven to 400.
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Heat oil in a large ovenproof skillet over medium-high. Sprinkle pork with 1/4 tsp salt and 1/4 tsp pepper. Add pork to pan; cook 6-8 minutes, turning to brown on all sides. Place pan in oven; bake at 400 for 18 minutes or until cooked through. Place pork on a cutting board; let stand 5 minutes. Cut crosswise into slices.
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Return pan to medium-high. Add fennel, garlic and mushrooms; cook 5 minutes or until golden, stirring occasionally. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining 1/4 tsp salt, remaining 1/4 tsp pepper and arugula until wilted. Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds.