Pork Tenderloin with Mushrooms, Spinach, and Blue Cheese Recipe

Ingredients

• 1 tablespoon olive oil
• 1 (1 lb.) pork tenderloin
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 cups thinly sliced fennel bulb
• 3 garlic cloves, thinly sliced
• 1 (8 oz.) pkg. presliced cremini mushrooms
• 1/2 cup unsalted chicken stock (such as Swanson)
• 3 cups loosely packed arugula
• 2 ounces blue cheese, crumbled (about 1/2 cup)
• 2 tablespoons chopped fennel fronds