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“Fennel-Crusted Pork Tenderloin with Crisp Pita”

Sarah Carey, editor-in-chief of Everyday Food® Magazine just launched her delicious “How-To” series on YouTube. A 13-year veteran of the Martha Stewart test kitchen, Sarah is an expert in converting culinary classics into easy and convenient meals for the family.

What’s for dinner tonight? Want something simple? Easy, Sarah Carey breaks it down so recipes are simple and tempting.

Below is a recipe for Fennel-Crusted Pork Tenderloin with Crisp Pita. As its name suggests, tenderloin is the most tender cut of pork. It’s also low in fat and cooks quickly.

Prep Time: 30 minutes
Total Time: 30 minutes
Serves 4

Ingredients:

• 2 tablespoons olive oil, plus more for brushing
• 1 pound pork tenderloin, trimmed
• 3 cloves garlic, minced
• 2 tablespoons fennel seed, coarsely chopped
• Salt and pepper
• 4 small pitas (4 inches in diameter)
• 1 bunch arugula, stems trimmed
• 1 cup fresh parsley leaves
• 3 medium carrots, thinly sliced
• 2 tablespoons balsamic vinegar

Directions:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Coat pork with garlic and fennel seed, then season with salt and pepper. Cook until browned on all sides, 4 minutes total. Transfer to a rimmed baking sheet (reserve skillet) and roast, turning occasionally, until cooked through, 15 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes.

• On a baking sheet, brush tops of pitas with oil and season with salt and pepper. Bake until edges are golden, 8 minutes. Cut into wedges.

• Divide arugula, parsley, and carrots among four plates. Slice pork into rounds and add to salad. Remove any dark garlic bits from skillet, add vinegar and any accumulated juices from board, and swirl to combine. Drizzle sauce on pork and serve with pitas.

Tune in to Sarah’s Everyday Food YouTube Channel Monday through Friday as Sarah introduces viewers to fresh meal ideas like Simple Potato Gnocchi, Crispy Beef Tacos, Fudgy Pecan Brownies and Glazed Citrus Doodles.

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