Tender and lean, it’s an elegant cut that needs little adornment. Remember to pat the meat dry before seasoning for a deep-brown sear. We rubbed ours with a quick fennel salt for anise flavors. We served it alongside a soft stew of yellow wax beans. In the last five minutes of cooking, we added cherry tomatoes for bursts of sweetness. Relax, cook and enjoy!
What you’ll need:
6.5 oz yellow wax beans 1 shallot 2 cloves garlic 1½ teaspoon fennel seeds 12 oz pork tenderloin 8 oz cherry tomatoes fresh basil sprigs olive oil coarse salt freshly ground black pepper
large skillet grill, grill pan or skillet
- Prep ingredients
Trim stem ends from wax beans. Remove stem end from shallot, cut in half, peel and finely chop. Peel and finely chop garlic.
- Cook beans
Heat 1 tablespoon of oil over medium high heat in a large skillet. Add shallot and garlic, and cook, stirring until fragrant, about 1 minute. Add wax beans and ¾ cup water. Season with salt and pepper. Bring to a boil then lower to a simmer. Cook until beans are soft, about 15 minutes. Remove from heat.
- Make fennel salt
Meanwhile, combine fennel seed and 1½ teaspoon salt in a pile on a cutting board. Finely chop together until quite fine (alternatively crush together in a mortar and pestle).
- Grill pork tenderloin
Season pork all over with ½ the fennel salt and some pepper. Preheat a lightly oiled grill, grill pan, or skillet to medium high. Cook pork until golden on all sides, about 18 minutes.
- Stir in tomatoes and basil
Remove basil leaves from sprigs. Return beans to medium high heat and add cherry tomatoes and ¼ cup water. Cook until they just start to burst, about 5 minutes. Stir in the basil, cook until wilted, about 2 minutes.
- Slice meat
Slice pork and sprinkle slices with some of the remaining fennel salt. Serve with stewed beans. Enjoy!