Name: Pan-Roasted Pork and Fennel
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 pork tenderloin (about 1 1/4 pounds); Kosher salt and freshly ground pepper; 2 teaspoons herbes de Provence; 3 tablespoons extra-virgin olive oil; 1 bulb fennel, trimmed, quartered lengthwise and sliced 1/4 inch thick; fronds reserved; 2 cloves garlic, thinly sliced; 3 1/2 cups low-sodium chicken broth; 2 tablespoons unsalted butter; 1 small shallot, minced; 1 cup orzo; Pinch of saffron threads; 2 tablespoons fresh lemon juice

Directions

Preheat the oven to 425˚F. Season the pork with salt, pepper and the herbes de Provence. Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned, 5 minutes; remove to a plate. Wipe out the skillet, add the remaining 2 tablespoons olive oil and the fennel and cook until browned, about 2 minutes, adding the garlic during the last minute. Add 1 1/2 cups chicken broth and bring to a simmer.
Return the pork to the skillet and transfer to the oven. Roast until the pork is just cooked through, about 12 minutes. Remove the pork to a cutting board and return the skillet to the stovetop.
Meanwhile, melt 1 tablespoon butter in a small saucepan over medium heat; add the shallot and cook until softened, 1 to 2 minutes. Stir in the orzo, then the remaining 2 cups chicken broth, the saffron and 1/2 teaspoon salt; bring to a boil. Reduce the heat to low, cover and cook until the orzo is tender, about 10 minutes. Remove from the heat and season with salt.
Reduce the liquid in the skillet over medium heat until thickened, about 5 minutes. Add the lemon juice and remaining 1 tablespoon butter and stir until combined; season with salt.
Slice the pork. Divide the orzo and pork among plates; spoon the fennel and sauce on top. Top with the fennel fronds.

Photograph by Andrew Purcell

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Pan-Roasted Pork and Fennel

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