Spicy pork tenderloin with fennel filling

Spicy pork tenderloin with fennel filling

For pork tenderloin:

1.

In a medium bowl, mix cumin, cinnamon, chili powder, salt, and pepper. Massage the tenderloin with the spice mixture, wrap it tightly in plastic wrap, and place it in the refrigerator for an hour.

2.

Preheat the oven to 350 degrees Fahrenheit.

3.

In a large cast iron skillet or skillet, heat 2 tablespoons olive oil over medium-high heat. Unwrap the tenderloin and place it in the pan. Fry for 3 to 4 minutes on each side then remove from heat.

4.

In a medium bowl, combine brown sugar, garlic, and Sriracha. Use a brush to coat the tenderloin evenly with half of the sugar mixture.

5.

Place the other half of the sugar mixture in a small saucepan and add a tablespoon of water. Heat over medium heat, stirring occasionally, until the mixture boils and becomes syrupy, about 5 minutes. Sit aside.

6.

Return the tenderloin to the pan, then transfer it to the oven and bake for 20 minutes, or until a meat thermometer inserted into the center registers 140°F. Remove and let rest for 5 minutes before slicing.

For the sun-dried tomato and fennel filling:

1.

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking dish.

2.

Spread the bread cubes in a single layer on a large baking sheet and toast in the oven, turning once or twice, until slightly golden, 10 to 15 minutes.

3.

Melt the butter in a large pot over medium heat. Reserve two tablespoons of melted butter and set aside. Add the fennel to the sauce pan and cook, stirring occasionally, until tender, 20-25 minutes.

4.

In a medium sauce bowl, combine broth, sun-dried tomatoes, vinegar, oregano, salt, and pepper. Bring the mixture to a boil over medium heat and cook for 10 minutes.

5.

In a large bowl, mix the toasted bread with the fennel mixture and broth, making sure the bread absorbs all of the liquid. Place the filling in the prepared baking dish, cover with aluminum foil, and bake for 20 minutes. Uncover the filling and brush it with two tablespoons of melted butter. Bake, uncovered, until browned on top, for another 20 minutes. Garnish with fennel fronds.

To serve:

Pour the broth over the tenderloin and serve with the glaze and filling on the side.

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