Fennel-crusted pork tenderloins with orange and arugula salad from Milk Street: The World in a Skillet (page 222) by Christopher Kimball

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Notes about this recipe

  • Maefleur on February 03, 2025

    Swapped a few ingredients. I used a mix of cumin and coriander seed for the fennel as a guest doesn't care for fennel, and for that same reason, subbed celery for fennel bulb. Another change was I used baby spinach in place of the arugula as my personal shopper, (me), grabbed the wrong thing at the market. Two guests said they preferred it. A flavorful and easy to put together meal on an unusually warm winter day.

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