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 sauté a decadent combination of fennel, mushrooms, garlic and peppery arugula.  And that’s not all! The warm fennel and mushroom sauté 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 blue title of the blog post above*)

Tagged: Arugula, blue cheese, chicken stock, Cooking Light, cremini mushrooms, fennel, garlic, mushrooms, mushrooms and blue cheese, pork, pork tenderloin, pork with fennel, tenderloin