Cookwith

Name: Venetian Pork Tenderloin with Fennel, Cannellini Beans & Arugula
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 14 oz pork tenderloin (trimmed, about 400g); 1 1/2 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1 tbsp olive oil; 1 small fennel bulb (thinly sliced); 1 medium red onion (thinly sliced); 1 cup cherry tomatoes (halved); 1/2 cup cooked cannellini beans (drained and rinsed); 1/2 lemon (zested and juiced); 1 tbsp chopped fresh parsley; 1/2 tsp fennel seeds (lightly crushed); 1 garlic clove (minced); 1/2 tsp smoked paprika; 1 cup baby arugula

Venetian Pork Tenderloin with Fennel, Cannellini Beans & Arugula

miradugm

Inspired by the Venetian flavors in 'Polpo: A Venetian Cookbook (of Sorts)', this pork tenderloin dinner is a celebration of bright, herbal, and savory notes. The pork is seared for a golden crust, then roasted atop a bed of fennel, red onion, and tomatoes, creating a juicy, aromatic base. Cannellini beans add a creamy, protein-rich element, while lemon and arugula bring freshness and color. This dish is high in protein, visually vibrant, and offers a delightful contrast of textures—perfect for a Mediterranean-inspired weeknight meal that feels both light and satisfying.

Ingredients

Instructions

Preheat your oven to 425°F (220°C). Pat the pork tenderloin dry and season all over with 1 tsp salt and 1/4 tsp pepper.
Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the pork on all sides until golden brown, about 2-3 minutes per side. Remove pork and set aside.
In the same skillet, add fennel, red onion, fennel seeds, garlic, and smoked paprika. Sauté for 2-3 minutes until just softened.
Add cherry tomatoes and cannellini beans, season with remaining salt and pepper. Stir in lemon zest and half of the lemon juice.
Nestle the seared pork tenderloin on top of the vegetables and transfer the skillet to the oven. Roast for 12-15 minutes, or until the pork reaches 145°F (63°C) internal temperature.
Remove from oven and let pork rest for 5 minutes. Slice the pork.
Toss arugula with remaining lemon juice and a pinch of salt.
To serve, spoon the roasted vegetables and beans onto plates, top with sliced pork, and garnish with arugula and chopped parsley.