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How to make Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

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By stompah101788
User-Submitted Article
(8 Ratings)
make Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
make Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

The combination of fennel and roast pork is an Italian classic.

Difficulty: Moderately Easy
Instructions

Things You'll Need:

  • 1 teaspoon fennel seeds
  • 1 pound pork tenderloin
  • 2 medium fennel bulbs, trimmed, reserving fronds
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, smashed
  • 1/4 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon fresh lemon juice, or to taste
  1. Step 1

    yield: Makes 4 servings
    active time: 20 min
    total time: 45 min

  2. Step 2

    Preheat oven to 350°F with rack in middle.

  3. Step 3

    Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet

  4. Step 4

    Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.

  5. Step 5

    Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes.

  6. Step 6

    Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.

  7. Step 7

    Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

Tips & Warnings
  • Depending on your preference you may want to cook the meat longer and raise the temp to 425 degrees.
  • Yes you do have to watch the garlic because it will burn if you add it at the same time with the fennel. I waited until the fennel was tender and then added the garlic. Incredible subtle flavors.

Comments  

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on 2/10/2009 Hi there,

Keep up the good work, five stars!

VirtualWorker

sneedc said

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on 2/4/2009 WOW that is some FANCY dining going on! 5*

Flag This Comment

on 2/4/2009 Sounds wonderful!

Flag This Comment

on 2/4/2009 This sounds delicious!5*

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