Ingredients

• 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

Instructions

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