Pork with Mushrooms, Fennel, and Blue Cheese


  • 4 tsp olive oil
  • 2 lbs pork tenderloin
  • 1/4 + 1/8 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 1/2 cups (4.59 oz) thinly sliced fennel bulb
  • 3 garlic cloves, thinly sliced
  • 1 1/2 cup (3.81 oz) presliced cremini mushrooms
  • 1/2 cup unsalted chicken stock
  • 3 cups (2.1 oz) arugula
  • 4 tbsp blue cheese, crumbled
  • 2 tablespoons chopped fennel fronds


  • Preheat oven to 400°F.
  • Heat oil in a large ovenproof skillet over medium-high. 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. 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 5 minutes. Cut crosswise into slices.
  • 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. Add stock; bring to a boil. Cook 3 minutes or until liquid is reduced by half. Remove pan from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and arugula until wilted. Arrange pork on a platter; top evenly with fennel mixture, cheese, and fennel fronds