Pork with Sicilian spaghetti

Ingredients:

• 1 large pork tenderloin (600-700 g), trimmed of fat
• 3 tablespoons extra-virgin olive oil
• 0.5 cup chopped fresh parsley
• 2 tsp crushed fennel seeds
• 1 clove garlic, minced
• 2 cups cherry or grape tomatoes, halved
• 1/4 cup golden raisins
• 1/4 cup pine nuts
• 1 cup lightly salted chicken broth
• 1/4 cup grated Pecorino Romano cheese, plus extra for serving
• 200 g spaghetti

Preparation:

1. Preheat oven to 220°C. Brush the pork with 1 tablespoon of olive oil, sprinkle with 0.5 teaspoon of salt and pepper. Sprinkle the tenderloin with 2 tablespoons of parsley and fennel seeds, pressing them to adhere.
2. In a large oven-safe nonstick skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the pork and cook, turning, until browned on all sides, 8 to 10 minutes. Sprinkle the pork with the garlic, tomatoes, raisins, and pine nuts. Cook, stirring, until the tomatoes are slightly softened, about 1 minute. Add the broth and bring to a simmer.
3. Sprinkle the pork with cheese, then place the skillet in the oven. Bake until a thermometer inserted into the center of the tenderloin registers 145°F (63°C), 15 to 20 minutes. Transfer to a cutting board and let rest; leave the vegetable mixture in the skillet.
4. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, then stir the pasta into the vegetable mixture along with the remaining 6 tablespoons of parsley; season with salt to taste and toss. Sprinkle with cheese. Slice the pork and serve with the pasta.