Orange- and Fennel-Marinated Pork Tenderloin

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  • 2 teaspoons orange zest
  • Juice of 1 orange
  • 2 tablespoonsDijon mustard
  • 2 teaspoons crushed fennel seeds (or 1 teaspoon fennel pollen)
  • 1/2 teaspoon each kosher salt and freshly ground
  • black pepper
  • 1/3 cup olive oil
  • 1 pork tenderloin (about 3 pounds)



Combine orange zest and juice, mustard, fennel and salt and pepper in a small bowl. Slowly whisk in olive oil. Clean pork by removing any excess fat and silver skin. Place in a zip-top bag with marinade and mix to coat. Refrigerate for 2 hours, mixing every 30 minutes. Preheat oven to 375°F. Remove pork from bag and wipe off excess marinade. Discard marinade.
Heat 1 tablespoon olive oil in an ovenproof skillet. Brown pork on all sides. Bake for 12-15 minutes, or until internal temperature reaches 145°F (cooking time may vary slightly depending on size of loin). Let rest for 10 minutes tented under foil.

This entrée is delicious served with Finocchio Orange Salad (see separate recipe).

Recipe from Central Market Poulsbo - Culinary Resource Center
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