Pork Tenderloin with Wild Mushrooms & Grilled Fennel


This main course dish is full of earthy and delicious flavors. Enjoy this recipe for your holiday guests or make for any festive occasion. It pairs excellently with our White Polenta with Truffle!

OO&B Ingredients: Fennel & Salt; Dried Mountain Oregano; Grilled Fennel; Mushroom Mix; Hojiblanca Spain EVOO

Serves 4-6


2 pork tenderloins

2 Tbsp. Fennel & Salt

1 Tbsp. Dried Mountain Oregano

2 Tbsp. finely ground black pepper

1 jar Grilled Fennel, roughly chopped

1 jar Mushroom Mix, roughly chopped

5 Tbsp. Hojiblanca Spain extra virgin olive oil

2 Tbsp. pine nuts

2 Tbsp. shaved Parmigiano-Reggiano

1 Tbsp. fresh chives, finely chopped

Clean the pork tenderloins of all “silver skin” and any excess fat. Marinate them in 3 tbsp. of Hojiblanca Spain Extra Virgin Olive Oil, Fennel & Salt, Dried Mountain Oregano and black pepper.

Roughly chop the Grilled Fennel and the Mushroom Mix and warm them gently in a small sauté pan. Preheat the oven to 350°F. Place the pine nuts on a small baking sheet in an even layer and toast them in the oven for 3-5 minutes, until just golden brown.

Heat the remaining 2 tbsp. Hojiblanca Spain  Extra Virgin Olive Oil in a medium sauté pan and sear the pork tenderloins, allowing them to caramelize well on all sides. Finish roasting them in the oven until done (when they reach an internal temperature of 160°F), turning them once to achieve even caramelization.

Allow the pork to rest for a few minutes before slicing them into ¼-inch thick medallions. To serve, spoon ½ cup of the warm Grilled Fennel and Mushroom Mix on the plate and top with the sliced pork tenderloin. Garnish the top with the pine nuts and chives.



Categories: Uncategorized


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