There are few combinations as well suited as that of pork and fennel. Rolled in fragrant dried oregano flowers and salt, and carefully seared, this Italian pork tenderloin sings with flavor. Lean, tender and juicy, the sweetness of the pork tenderloin is highlighted by thinly shaved, fresh and herbaceous fennel bulb. A burst of tart acidity from fresh orange, pungent tarragon, and a sweet crunch from toasted almond give the dish a light and balanced character.

OREGANO CRUSTED PORK TENDERLOIN WITH FRESH FENNEL SALAD 

Serves 4

INGREDIENTS

FOR THE PORK

▢ 1 pork loin, trimmed of excess fat and silver skin
▢ 1 tbsp Oregano Salt
▢ Zest of 1 orange
▢ pink pepper 
▢ 4 tbsp Extra Virgin Olive Oil 

FOR THE FENNEL SALAD

▢ 2 fennel bulbs
▢ 1 cup Almonds, toasted
▢ 1/2 cup green olives, pitted and roughly chopped
▢ 1/2 cup fresh parsley, finely chopped
▢ 1/4 cup torn tarragon
▢ 1/2 lemon, juiced
▢ 1 tbsp white wine vinegar
▢ 4 tbsp Extra Virgin Olive Oil
▢ salt & pepper

DIRECTIONS

1. Add the Oregano Salt, orange zest, pink pepper and olive oil to a bowl or dish that is big enough to hold your pork loin as it marinates. Whisk to combine before adding the pork loin. Make sure the loin has been evenly coated in marinade before you cover and refrigerate. Marinate for at least 4 hours. Remove from the refrigerator 1 hour prior to cooking to bring up to temp.

2. While the pork marinates, make the salad. Preheat your oven to 350°F. Toast the almonds until fragrant, roughly 5 minutes. Remove from the oven and cool completely.

3. Trim the stems and greens from the fennel bulbs. Halve the bulbs lengthwise and shave them as thinly as possible on a mandolin or with a very sharp knife. Be sure to shave across the width of the halved bulb, using the butt as a handle. Place the shaved fennel into a large salad bowl.

4. Next, segment your oranges. You can use blood oranges, navel oranges, or even tangelos. It’s completely up to your preference. Start by slicing the tops of the orange off, then cutting off the skin and pith, leaving only the exposed pulp behind. Once the skin is off, cut between the membranes using a small sharp paring knife. The result will be delicious wedges of pure pulp. While you carefully slice each segment, do so over the bowl of shaved fennel so that the juice can just fall right into the salad. Add the segments into the bowl.

5. Add the chopped olives, parsley, tarragon, lemon juice, white wine vinegar, olive oil, salt and pepper. Toss to combine.

6. Roughly chop the toasted almonds and add to the salad.

7. When you’re ready to cook your pork loin, bring a large skillet pan over medium-high heat and prepare a sheet pan with a wire rack. Add the pork to the pan to give it a good sear. As one side browns, turn it over to sear the next, trying to get a strong sear all the way around the loin. Once you’ve evenly seared the pork, place it on the wire rack-lined-sheet pan and place the pan in the oven. Allow the pork to cook for 30 minutes, or until an internal meat thermometer reads 135°F. Remove the pan from the oven and allow the pork to rest for another 10 minutes. It will continue to cook during that time, so will ultimately reach an internal temperature of 145°F for a medium rare.

8. Slice and serve with the fennel salad.

9. Mangiamo.