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
2 cloves garlic
1½ teaspoon fennel seeds
12 oz pork tenderloin
8 oz cherry tomatoes
fresh basil sprigs
freshly ground black pepper
grill, grill pan or skillet
Trim stem ends from wax beans. Remove stem end from shallot, cut in half, peel and finely chop. Peel and finely chop garlic.
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 pork and sprinkle slices with some of the remaining fennel salt. Serve with stewed beans. Enjoy!