Spicy Pork Tenderloin with Fennel Stuffing

Pork tenderloin
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon chili powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1½ pounds pork tenderloin
Extra virgin olive oil
1 cup packed light brown sugar
2 tablespoons minced garlic
1 tablespoon sriracha

Fennel stuffing
8 tablespoons (1 stick) unsalted butter, plus more for greasing
2 loaves white or sourdough bread, crusts removed, cut into 1-inch cubes
4 fennel bulbs, cored and coarsely chopped (fronds chopped and reserved for garnish)
2 cups chicken broth
1 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Pork tenderloin:
1. In a medium bowl, whisk together the cumin, cinnamon, chili powder, salt and pepper. Massage the tenderloin with the spice mixture, wrap tightly with plastic wrap, and refrigerate for 1 hour.
2. Preheat the oven to 350°F.
3. In a large cast iron skillet or sauté pan, heat 2 tablespoons olive oil over medium-high heat. Unwrap the tenderloin and place it in the skillet. Sear for 3 to 4 minutes on each side and remove from the heat.
4. In a medium bowl, combine the brown sugar, garlic and sriracha. Use a brush to evenly glaze the tenderloin with half the sugar mixture.
5. Put the other half of the sugar mixture in a small saucepan and add 1 tablespoon water. Heat over medium heat, stirring occasionally, until the mixture comes to a simmer and is syrupy in consistency, about 5 minutes. Set aside.
6. Return the tenderloin to the pan, transfer to the oven, and bake for 20 minutes, or until a meat thermometer inserted into the center registers 140°F. Remove and let rest for 5 minutes before slicing.
Fennel stuffing:
1. Preheat the oven to 350°F. Grease a 9- by 13-inch baking dish with butter.
2. Spread the bread cubes in a single layer on a large baking sheet and toast in the oven, tossing once or twice, until lightly golden, 10 to 15 minutes.
3. Melt the butter in a large saucepan over medium heat. Reserve 2 tablespoons of the melted butter and set aside. Add the fennel to the sauce pan and cook, stirring occasionally, until tender, 20-25 minutes.
4. In a medium sauce pot, combine the broth, sun-dried tomatoes, vinegar, oregano, salt and pepper. Bring to a simmer over medium-high heat and cook for 10 minutes.
5. In a large bowl, toss the toasted bread with the fennel and broth mixtures, making sure the bread fully absorbs the liquid. Place the stuffing in the prepared baking dish, cover with foil, and bake for 20 minutes. Uncover the stuffing and brush it with the reserved 2 tablespoons melted butter. Bake, uncovered, until browned on top, another 20 minutes. Garnish with the fennel fronds.
To serve:
Pour the pan drippings over the tenderloin and serve with the glaze and the stuffing on the side.