Fennel-rosemary pan-roasted pork tenderloin from Milk Street: The New Rules: Recipes That Will Change the Way You Cook (page 251) by Christopher Kimball

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Notes about this recipe

  • averythingcooks on September 30, 2024

    We enjoyed this flavourful pork beside some crispy smashed potatoes & sauteed sweet peppers. A 13 oz piece of tenderloin (with roughly 1/3 of the rub) is enough for the 2 of us & I will certainly make this again.

  • FJT on September 08, 2024

    This was good. My sauce was a bit salty but I knew that would be the case as I didn't have any homemade stock to hand and used a stock pot. Served with cheesy polenta. My husband loved it, so it will be made again.

  • Skamper on December 10, 2022

    Very good. Made 1 tenderloin and a half batch of everything else, with perhaps a bit extra rosemary. Used 1 tsp ground fennel.

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