Pork Tenderloin with Mustard-Date Pan Sauce and Roasted Fennel (45-Minute Roast)
Firm golden crust, tender slices of pork, and a glossy pan sauce that balances bright mustard with sticky sweet dates create a dish with contrasting textures and layered flavors. Roasted fennel softens and caramelizes around the pork, adding a mildly aniseed sweetness that pairs exceptionally well with the tangy-sweet sauce.
If dates are unavailable, use dried apricots or prunes for a similar sticky-sweet depth; whole-grain or Dijon mustard both work but give slightly different textures—Dijon yields a smoother, sharper finish while whole-grain adds crunch and visual interest. For an easier weeknight version, substitute chicken thighs and reduce roast time by about 10–15 minutes.
Serve this roast for a relaxed Sunday dinner, small holiday meal, or a weeknight when you want an elevated but manageable entrée. It pairs nicely with mashed potatoes, buttery couscous, or a simple green salad and keeps well—store sauce and sliced pork separately for up to 3 days for easy reheating and sandwiches.
How to Make It
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1
Preheat the oven to 220°C (425°F). Trim excess fat and silver skin from the pork tenderloins if needed and pat them dry with paper towels.
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2
Season the pork all over with 1 tsp kosher salt and 0.5 tsp black pepper. Toss the fennel bulbs: halve lengthwise, slice each half into 1–1.5 cm wedges, then toss with 1 tbsp olive oil, 0.5 tsp kosher salt and 0.25 tsp black pepper; spread on a rimmed baking sheet in a single layer.
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3
Heat a large ovenproof skillet over medium-high heat and add 1 tbsp olive oil. Sear the pork, turning to brown all sides, about 2–3 minutes per side until golden; transfer the pork to the baking sheet with the fennel and roast in the oven for 12–14 minutes, or until an instant-read thermometer reads 63°C (145°F). Remove from oven and tent loosely with foil to rest while you make the sauce.
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4
Meanwhile, finely mince the shallot and garlic. Return the skillet to medium heat, add butter and remaining 1 tbsp olive oil. Add the shallot and cook until softened, about 2 minutes, then add garlic and cook 30 seconds.
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5
Deglaze the pan with the white wine (or 0.25 cup chicken stock), scraping up browned bits. Add the remaining chicken stock, pitted dates, Dijon mustard, red wine vinegar and thyme. Simmer gently for 6–8 minutes until dates soften and sauce reduces slightly.
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6
Transfer the sauce to a blender or use an immersion blender and purée until smooth, taking care with hot liquids. Return to the skillet, stir in lemon juice and adjust seasoning with salt and pepper. If sauce is too thick, add a splash of stock; if too thin, simmer a bit longer to concentrate.
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7
Slice the rested pork into 1–1.5 cm medallions. Serve the pork over roasted fennel and spoon the mustard-date pan sauce over the top. Garnish with additional thyme if desired.