Directions

1. Preheat oven to 425 degrees F.
2. Rub tenderloin with 1 teaspoon of oil. Season with salt and pepper. Top with 2 tablespoons parsley and fennel seeds, pressing into tenderloin.
3. Heat remaining oil in an oven-proof skillet over medium high heat. Add pork and cook, turning and browning each side, about 2 minutes per side.
4. Add garlic, tomatoes, raisins, and pine nuts around pork and cook another minute.
5. Add the broth to the skillet and bring to a simmer. Top pork with cheese.
6. Transfer to the oven and cook for 15-20 minutes, until the center reaches 145 degrees F.
7. Remove from oven and let pork rest for 5 minutes.
8. Toss cooked pasta with the sauce remaining in the skillet, stirring in remaining parsley.
9. Cut pork into thin slices. Serve pasta topped with pork.

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