Imagine a dish that transforms an ordinary dinner into a gourmet experience with minimal effort. This Pork Tenderloin with Fennel, Mushrooms, and Blue Cheese is not just a recipe—it's a culinary journey that combines the rich, tender pork with the sweet caramelized fennel, earthy mushrooms, and the bold punch of blue cheese. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal at home, this recipe promises to elevate your cooking game and leave everyone craving more.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- pork tenderloin
- fennel bulb
- mushrooms
- blue cheese
- olive oil
- salt
- pepper
Instructions
- Preheat the oven to 425°F (218°C). Remove pork tenderloin from refrigerator 30 minutes before cooking to allow it to come to room temperature.
- Trim any silver skin from the pork tenderloin and pat dry with paper towels. Season generously with salt and freshly ground black pepper on all sides.
- Slice the fennel bulb thinly, discarding the tough core. Clean and slice mushrooms into medium-sized pieces.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin on all sides until golden brown, approximately 2-3 minutes per side.
- Remove pork from skillet and set aside. In the same skillet, sauté fennel and mushrooms until they begin to caramelize, about 5-6 minutes.
- Return pork tenderloin to the skillet, nestling it among the vegetables. Transfer skillet to preheated oven.
- Roast for 15-20 minutes, or until internal temperature of pork reaches 145°F (63°C) for medium-rare.
- Remove from oven and let rest for 5-7 minutes to allow juices to redistribute.
- Crumble blue cheese over the top of the pork and vegetables just before serving. The residual heat will slightly melt the cheese.
- Slice pork tenderloin against the grain and serve with roasted fennel and mushrooms.
Tips
- Temperature is Key: Always let your pork tenderloin rest at room temperature for 30 minutes before cooking to ensure even cooking and maximum tenderness.
- Searing Magic: Get a perfect golden-brown crust by using a hot skillet and patting the meat dry before seasoning. This locks in flavor and creates a beautiful exterior.
- Don't Overcook: Use a meat thermometer to hit the perfect 145°F (63°C) for a juicy, medium-rare pork tenderloin. Remember, it will continue cooking slightly while resting.
- Vegetable Technique: Sauté fennel and mushrooms until they start to caramelize for deeper, more complex flavors.
- Cheese Tip: Add blue cheese at the very end to let the residual heat slightly melt it, creating a creamy, tangy finish without fully liquefying the cheese.
- Resting Period: Always let the meat rest 5-7 minutes after cooking to redistribute juices, ensuring each slice is moist and flavorful.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 8g
Protein: 35g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 95mg
