Serves 4-6


1 each Pork tenderloin

2 Tbsp fresh Italian parsley

1 Tbsp roasted fennel seed (ground)

1 large shallot, minced

1 clove garlic, minced

Zest of 1 orange

Segments of 2 oranges

Remaining juice of oranges

2 oz. fresh arugula, roughly chopped

1oz. white wine

1 oz. chicken stock

2 Tbsp butter

1 oz olive oil

Salt and pepper to taste


Place pork tenderloin on cutting board

Using sharp knife remove silver skin

Season pork with orange zest and salt and pepper

In large skillet heat olive oil over high heat

Sear pork in skillet until golden brown on all sides

Add shallots and garlic to pan and place pork in 350 degree oven

Roast for 15 minutes or until pork reaches temperature of 130 degrees (medium)

Remove pork from pan and place on platter to rest

Return pan to stove

Add orange juice and white wine and reduce over high heat

Add white wine and reduce

Add chicken stock and reduce

Add arugula and wilt in pan

Add butter, parsley and swirl in pan till melted

Add orange segments and slightly warm

Season if necessary

Slice pork and arrange on plates

Evenly top pork with sauce

Service with grilled asparagus if you desire!