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Beth Israsel Deaconess Hospital - Plymouth


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Healthy Recipe: Pork Tenderloin

Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese

Serves 4

This gorgeous main dish looks and feels complex, though it actually couldn’t be simpler. It also uses just one skillet, first to sear and roast the pork, then to sauté the fennel and mushrooms until caramelized and tender.


1 tablespoon olive oil
1 (1-lb.) pork tenderloin
½ teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups thinly sliced fennel bulb
2 garlic cloves, thinly sliced
1 (8 oz.) pkg. presliced cremini mushrooms
½ unsalted chicken stock
3 cups loosely packed arugula
2 ounces blue cheese, crumbled (about ½ cup)
2 tablespoons chopped fennel fronds


Step 1: Preheat oven to 400 degrees

Step 2: Heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with ¼ teaspoon salt and ¼ teaspoon pepper. Add pork to pan; cook 6-8 minutes, turning to brown on all sides. Place pan in oven; back at 400 degrees for 18 minutes or until a thermometer inserted in the center registers 140 degrees F. Place pork on a cutting board; let stand 5 minutes. Cut crosswise into slices.

Step 3: Return pan to medium-high heat. Add fennel, garlic and mushrooms; cook 5 minutes or until golden, stirring occasionally. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and arugula until wilted. Arrange pork on a platter; top evenly with fennel mixture, cheese and fennel fronds.

Nutritional Information Calories 247; Fat 10g; Sat Fat: 4g; Unsaturated Fat: 6g; Protein: 30g: Carbohydrate: 9g, Fiber 3g; Sodium 520mg; Sugars: 4g; Added sugars: 0g

Recipe from

275 Sandwich Street
Plymouth, MA 02360
(508) 746-2000

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