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pan-roasted pork tenderloin with bacon-maple dressing

Adapted from Michael Chiarello's Pan-Roasted Pork Tenderloin with Fennel and Pancetta-Molasses Dressing as featured in At Home with Michael Chiarello

Servings 8 to 10 servings
Author Rosemary Stelmach

Ingredients

Bacon-Maple Dressing

  • 1 pound smoked bacon, cut into small pieces
  • 1 cup shallot, thinly sliced (about 3 ounces)
  • 2 tablespoons garlic, thinly sliced
  • 1 tablespoon fresh sage, finely chopped
  • 1/4 cup pure maple syrup
  • 1/4 cup good-quality balsamic vinegar

Pan-Roasted Pork Tenderloin

  • 2 tablespoons ground fennel
  • 1 teaspoon ground coriander
  • 1 teaspoon finely ground sea salt
  • 1/2 teaspoon ground pepper
  • 3 pork tenderloins, about 1 to 1 1/4 pounds each
  • 2 tablespoons extra-virgin olive oil
  • 1 pound fresh baby spinach
  • finely ground sea salt
  • freshly ground black pepper

Instructions

Bacon-Maple Dressing

  1. In a large skillet, cook the bacon over medium heat, stirring occasionally, until it is crisp, about 5 minutes.  Drain off all but about 2 tablespoons of bacon fat and raise the heat to medium-high.

  2. Add the sliced shallots and cook for 1 minute, stirring occasionally.  Add the sliced garlic and cook, stirring occasionally, until it turns golden brown, about 3 minutes.

  3. Add the chopped sage and cook for just 10 seconds to release the fragrance.  Stir in the maple syrup and balsamic vinegar.  Cook until half the liquid has evaporated, about 3 minutes.  Remove from heat and set aside.

Pan-Roasted Pork Tenderloin

  1. Preheat oven to 425°F.  In a small bowl, combine the ground fennel, ground coriander, salt & pepper.  Stir to mix well.

  2. Trim any fat and sinew from the pork tenderloins.  Evenly coat the tenderloins with the fennel mixture.

  3. In a 12-inch ovenproof skillet, heat the olive oil over high heat.  When the oil is hot but not smoking, sear the tenderloins on all sides, about 5 minutes total.  Move the skillet to the preheated oven and cook the pork until an instant-read thermometer registers 155°F for medium doneness, 6 to 8 minutes.

  4. Remove the skillet from the oven and transfer the tenderloins to a cutting board to rest for 3 to 5 minutes.  Meanwhile, pour off all but 1 tablespoon of the oil from the skillet.  Place the skillet over high heat.  Add the spinach and cook just until it is barely wilted about 20 seconds.  Season to taste with salt & pepper.  Immediately remove the spinach from the pan to halt the cooking and place it on a serving platter.

  5. Slice the pork tenderloins across the grain on the diagonal.  Arrange the slices on the platter alongside the spinach.  Whisk the dressing briefly and spoon it over top of the pork.  Serve warm or at room temperature.

Recipe Notes

If you like your pork less well-done, remove it from the oven when the internal temperature reads 145°F and be sure to allow for at least a 3-minute rest.