Pork Tenderloin with Mushrooms, Fennel, and Blue Cheese

Ingredients

• 4 tsp olive oil (4 healthy fats)

• 2 lbs pork tenderloin~Yields 24 oz cooked (4 leaners)

• 1/4 + 1/8 teaspoon kosher salt, divided (1 1/2 condiments)

• 1/2 teaspoon black pepper, divided (1 condiment)

• 1 1/2 cups (4.59 oz) thinly sliced fennel bulb (3 greens)

• 3 garlic cloves, thinly sliced (3 condiments)

• 1 1/2 cup (3.81 oz) presliced cremini mushrooms (3 greens)

• 1/2 cup unsalted chicken stock (1/2 condiment)

• 3 cups (2.1 oz) arugula (6 greens)

• 4 tbsp blue cheese, crumbled (4 condiments)

• 2 tablespoons chopped fennel fronds (optional)

Directions:

1.Preheat oven to 400°F.

2.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.

3.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

Makes 4 servings

Per Serving:

1 leaner

1 healthy fat

3 greens