Sicilian Pork with Spaghetti

• 1 large pork tenderloin (1 1/4 to 1 1/2 pounds), trimmed
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/2 cup roughly chopped fresh parsley
• 2 teaspoons fennel seeds, finely chopped
• 1 clove garlic, minced
• 1 pint grape or cherry tomatoes, halved
• 1/4 cup golden raisins
• 1/4 cup pine nuts
• 1 cup low-sodium chicken broth
• 1/4 cup grated pecorino romano cheese, plus more for topping
• 8 ounces spaghetti

1. Preheat the oven to 425 degrees F. Brush the pork with 1 tablespoon olive oil; season with 1/2 teaspoon salt and a few grinds of pepper.
2. Sprinkle with 2 tablespoons parsley and the fennel seeds, pressing to adhere.
3. Heat the remaining 2 tablespoons olive oil in a large ovenproof nonstick skillet over medium-high heat.
4. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes.
5. Scatter the garlic, tomatoes, raisins and pine nuts around the pork.
6. Cook, stirring, until the tomatoes are slightly softened, about 1 minute.
7. Add the broth and bring to a simmer.
8. Sprinkle the cheese over the pork, then transfer the skillet to the oven.
9. Roast until a thermometer inserted into the center of the pork registers 145 degrees F, 15 to 20 minutes.
10. Remove to a cutting board and let rest; reserve the tomato mixture in the pan.
11. Meanwhile, bring a large pot of salted water to a boil.
12. Add the pasta and cook as the label directs.
13. Drain, then add to the tomato mixture along with the remaining 6 tablespoons parsley; season with salt and toss.
14. Top with cheese.
15. Slice the pork and serve with the pasta.
16. Photograph by Charles Masters

pork tenderloin, extravirgin olive oil, kosher salt, parsley, fennel seeds, clove garlic, grape, golden raisins, pine nuts, chicken broth, pecorino romano cheese, spaghetti

Taken from www.foodnetwork.com/recipes/food-network-kitchens/sicilian-pork-with-spaghetti.html (may not work)