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Pork Tenderloin with Warm Arugula Salad

Pan-roasted pork tenderloin with sauteed fennel, cremini mushrooms, garlic, and arugula topped with Gorgonzola.
Pork Tenderloin with Warm Arugula Salad

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Servings: 4
Total Time: 25 minutes
Recipe by: Rae


2 TBSP olive oil
1 1/2 lb pork tenderloin
1/2 tsp kosher salt, divided
1/2 tsp black pepper, divided
1 fennel bulb, thinly sliced
3 garlic cloves, thinly sliced
8-oz cremini mushrooms, sliced
1/2 dry cooking sherry
4 oz arugula
2 ounces Gorgonzola cheese, crumbled
2 tablespoons chopped fennel fronds


1. Preheat oven to 400°F.

2. Heat oil in a large ovenproof skillet over medium-high.

3. 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.

5. 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.

6. Add sherry; bring to a boil. Cook 3 minutes or until liquid is reduced by half.

7. 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.

Notes & Tips

This recipe has been adapted from a recipe in Cooking Light magazine October 2017.

Recipe Feedback

bobrt picbobrt

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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