‘Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese’

Recipe Courtesy of Cooking Light Magazine

Quick-cooking and elegant, this pork tenderloin recipe could work for a dinner party or special occasion, but also works well on a regular weeknight for a casual dinner.  Searing the seasoned pork tenderloin first helps the meat achieve a lovely browned crust, but also reduces the cooking time in the oven.

Once the pork is in the oven, the same pan is used to saute a decadent combination of fennel, mushrooms, garlic and peppery arugula.  And that’s not all! The warm fennel and mushroom saute is served with  topping of crumbled blue cheese for a rich, umami finish.  If you wanted to change things up a bit, you could even serve the pork tenderloin with a raw salad of the same side dish ingredients; just slice the fennel thinly and toss together with the mushrooms, blue cheese, greens, cheese and a light lemon vinaigrette.

(To view this recipe, click on the following link: http://www.cookinglight.com/recipes/pork-tenderloin-mushrooms-fennel-blue-cheese)

‘Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese’

  • Prep time:
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  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Entree


  • http://www.cookinglight.com/recipes/pork-tenderloin-mushrooms-fennel-blue-cheese


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