Pork Tenderloins with Coriander and Fennel

Instructions

In a small skillet over low heat, lightly toast the fennel and coriander, tossing constantly, until they take on some color and become fragrant, about 2 minutes. Transfer to a plate to cool.

Using a mortar and pestle or spice grinder, crush the toasted spices and peppercorns, then spread them on a cutting board.

Rub the tenderloins with olive oil, then roll them in the spices to coat on all sides. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or better yet, overnight.

Remove the tenderloins from the refrigerator and let them sit for 45 minutes to bring them to room temperature before roasting.

Preheat the oven to 350°F (177°C).

Remove the outer leaves of the cabbage and slice it in half. Leaving the core intact, slice each half lengthwise into 1-inch-wide (25-mm) planks.

In a large ovenproof skillet over medium heat, warm 1 tablespoon of oil. Sprinkle the tenderloins with a couple generous pinches of salt. Sear, turning occasionally, until they've browned on all sides, 5 to 10 minutes.

Transfer the skillet to the oven and roast until the pork is cooked to medium (about 145°F or 63°C), 10 to 20 minutes. Transfer the pork to a plate, then cover with aluminum foil and let rest for 20 minutes.

Meanwhile, in a skillet large enough to hold the cabbage in a single layer, melt the butter over medium heat. Once melted, turn the heat to low and add the cabbage in one layer. Add the thyme, garlic, and a pinch of salt. Cover and let the cabbage caramelize without nudging until the pieces are soft and nicely browned, 20 to 30 minutes. Carefully flip the cabbage onto a serving plate to expose the browned side.

To serve, cut the pork horizontally into 3/4 inch (18 mm) wide slices and arrange next to the cabbage, pouring any juices that have pooled over the top.

Mains