Simple recipe for roasted pork tenderloin

August 9, 2019

Pork Provençal

I’ve been lucky to be able to spend a fair amount of time in the Provence region of France. It’s there that I learned to love rosé wines, Cavaillon melons, pastis, petanque, and the sunny disposition of Southern France. Garlic, rosemary, and fennel are ingredients commonly used in the region. Here is a simple recipe for roasted pork tenderloin that, for me, summons up the flavors of summers in Provence.

Ingredients for roasted pork:

1 pork tenderloin, about 1 ½ lbs.
Kosher salt and freshly ground black pepper
1 Tbsp olive oil
2 cloves garlic, minced
1 Tbsp whole fennel seeds, coarsely ground in a mortar and pestle or spice grinder
1 Tbsp minced fresh rosemary
1 tsp finely grated orange zest

Roasted pork method:

1. Position a rack in the center of the oven and heat the oven to 450°F. Brush the pork all over with olive oil and season generously all over with salt and pepper.
2. Combine the garlic, fennel seeds, rosemary, and orange zest, and press the mixture all over the pork.
3. Transfer to a small rimmed baking sheet or ovenproof skillet, and roast until an instant-read thermometer inserted into the thickest part of the pork registers 135°F, about 20 minutes.
4. Let rest on a cutting board for 5 minutes before slicing and transferring to a platter. Pour any juices from the cutting board and the baking sheet over the pork and serve.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

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