Heat oil in a large ovenproof skillet over medium-high.
Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add pork to pan; cook 6 to 8 minutes, turning to brown on all sides.
4.Place pan in oven; bake at 400°F for 18 minutes or until a thermometer inserted in the center registers 140°F. Place pork on a cutting board; let stand 10 minutes. Cut into 1/2 inch slices.
Return pan to medium-high (use caution; the handle will be very hot). Add fennel, garlic, and mushrooms; cook 5 minutes or until golden, stirring occasionally.
Add sherry; bring to a boil. Cook 3 minutes or until liquid is reduced by half.
Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted.
8 Arrange pork on a plates; top evenly with fennel mixture, cheese, and fennel fronds.
Pork turned out excellent! The salad was a little bitter for my tastes, I would probably do half arugula and half spinach next time to tame some of the bitterness of the arugula a bit.
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Pork Tenderloin with Warm Arugula Salad
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