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Pork Tenderloins with Coriander and Fennel

This quick Weeknight Winner® of pork tenderloins with coriander and fennel (along with amazing caramelized cabbage) pack a wallop of flavor. But best of all, it’s quick. Like less than an hour from fridge to fork.

Pork tenderloins with coriander and fennel on a black plate

Adapted from David Kinch | At Home in the Kitchen | Ten Speed Press, 2021

Pork may be the other white meat, but in our house, it’s anything but “other.” The One and I are devotees of pork, especially pork tenderloin. It’s tender (duh, it’s in the name!) and it cooks quickly. And when we’re hangry, which is most of the time, we don’t feel like sitting around all Sunday for a pork shoulder to slowly fall apart in the pot.

What’s wonderful about David Kinch’s pork tenderloins with coriander and fennel is that it’s packed with wallops of flavor, it’s wicked cheap, and goes from fridge to table in less than an hour. So, come to papa!!–David Leite

Pork Tenderloins with Coriander and Fennel FAQs

What’s the benefit of toasting spices?

Toasting whole spice releases the spices’ complex aromas and oils, resulting in rounder and fuller flavors.

How long can I marinate the pork tenderloins?

Because there’s no acid in the marinade, you can go as long as 48 hours. Anything longer, and you’ll start to get diminishing returns.

Should I be concerned if there is a bit of pink in my pork?

Absolutely not! Pork produced in the U.S. is free of trichinosis, which gave pork a bad rap for so many years. By cooking the tenderloins to no more than 145°F (63°C) and letting them rest, the temperature of the meat will continue to rise. By the time you’re ready to serve, you’ll have perfectly cooked pork that’s delicious and juicy!

Pork Tenderloins with Coriander and Fennel

Pork tenderloins with coriander and fennel on a black plate

Cabbage is delicious, nutritious, cheap, and highly underrated. You can shred it and add some vinegar and mayonnaise for a refreshing coleslaw or caramelize it in butter for a savory side to a well-cooked roast meat, as I’ve done here. And speaking of well-cooked meat, here’s a small caveat: be careful not to overcook the pork. A dry, overcooked tenderloin is a sad prospect. A juicy tenderloin, cooked to a medium temperature, as instructed in this recipe, is just right.

David Kinch

Prep 20 mins

Cook 50 mins

Total 3 hrs

Entree

American

6 servings

267 kcal

No ratings yet

  • In a small skillet over low heat, lightly toast the fennel and coriander, tossing constantly, until they take on some color and become fragrant, about 2 minutes. Transfer to a plate to cool.

  • Using a mortar and pestle or spice grinder, crush the toasted spices and peppercorns, then spread them on a cutting board.
  • Rub the tenderloins with olive oil, then roll them in the spices to coat on all sides. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or better yet, overnight.

  • Remove the tenderloins from the refrigerator and let them sit for 45 minutes to bring them to room temperature before roasting.

  • Preheat the oven to 350°F (177°C).

  • Remove the outer leaves of the cabbage and slice it in half. Leaving the core intact, slice each half lengthwise into 1-inch-wide (25-mm) planks.

  • In a large ovenproof skillet over medium heat, warm 1 tablespoon of oil. Sprinkle the tenderloins with a couple generous pinches of salt. Sear, turning occasionally, until they’ve browned on all sides, 5 to 10 minutes.

  • Transfer the skillet to the oven and roast until the pork is cooked to medium (about 145°F or 63°C), 10 to 20 minutes. Transfer the pork to a plate, then cover with aluminum foil and let rest for 20 minutes.

  • Meanwhile, in a skillet large enough to hold the cabbage in a single layer, melt the butter over medium heat. Once melted, turn the heat to low and add the cabbage in one layer. Add the thyme, garlic, and a pinch of salt. Cover and let the cabbage caramelize without nudging until the pieces are soft and nicely browned, 20 to 30 minutes. Carefully flip the cabbage onto a serving plate to expose the browned side.

  • To serve, cut the pork horizontally into 3/4 inch (18 mm) wide slices and arrange next to the cabbage, pouring any juices that have pooled over the top.

Serving: 1portionCalories: 267kcal (13%)Carbohydrates: 11g (4%)Protein: 34g (68%)Fat: 10g (15%)Saturated Fat: 4g (25%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 109mg (36%)Sodium: 109mg (5%)Potassium: 908mg (26%)Fiber: 5g (21%)Sugar: 5g (6%)Vitamin A: 295IU (6%)Vitamin C: 57mg (69%)Calcium: 105mg (11%)Iron: 3mg (17%)

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Originally published December 17, 2021

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