Pork Tenderloins with Coriander and Fennel
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.
Ingredients
- 2 tablespoons fennel seeds
- 1 tablespoon coriander seeds
- 1/2 teaspoon black peppercorns
- Two (1-pound) pork tenderloins
- Extra-virgin olive oil
- Kosher salt
- 1 small (2 lbs) head green cabbage
- 2 tablespoons (1 oz) unsalted butter
- 2 sprigs fresh thyme
- 2 garlic cloves, crushed
Instructions
- 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.
Nutrition
Serving: 1portion | Calories: 267kcal | Carbohydrates: 11g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 109mg | Fiber: 5g | Sugar: 5g