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Pork Tenderloin with Fennel

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  6 servings
A garlicky fennel-seed crust and a delicate sauce enriched with pureed fresh fennel are delicious accompaniments to pork tenderloin. Make it a meal: Earthy Barley “Risotto” with Asparagus & Shiitakes would be a delicious serve with this main dish.
RECIPE INGREDIENTS
4 cloves   garlic, crushed
1  tablespoon fennel seeds
1/2 teaspoon  salt
1/2 teaspoon  freshly ground pepper
3 teaspoons  extra-virgin olive oil, divided
2   12-ounce pork tenderloins, trimmed
1 1/2 cups   chopped fennel bulb, plus fronds for garnish
1   small onion, chopped
1 1/4 cups   reduced-sodium chicken broth
1/2 cup  dry white wine
1 tablespoon   reduced-fat sour cream (optional)
DIRECTIONS
Preheat oven to 425°F.


Mash garlic, fennel seeds and salt together on a cutting board with the flat side of a large knife. Place in a small bowl; stir in pepper and 1 1/2 teaspoons oil. Rub the fennel-seed mixture evenly over pork, pressing it into the crevices. Fold the thin tails underneath and secure with butcher’s string or a toothpick.


Heat a large ovenproof skillet over medium-high heat. Add the pork and cook until lightly browned on one side, about 1 1/2 minutes. Turn the tenderloins over, transfer the skillet to the oven and roast until the internal temperature registers 145°F, 15 to 17 minutes.


Meanwhile, heat the remaining 1 1/2 teaspoons oil in a heavy saucepan over medium-low heat. Add fennel and onion and cook, stirring often, until softened, 3 to 5 minutes. Add broth and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 to 15 minutes. Transfer to a blender or food processor and puree. Return to the saucepan and keep warm.


When the pork is done, transfer it to a carving board, cover loosely and keep warm. Place the pan (be careful, the handle will be hot) over medium-high heat. Add wine and bring to a boil, stirring. Boil until reduced by half, about 2 minutes. Add to the fennel sauce, along with sour cream (if using). Taste and adjust seasonings. Remove the string or toothpick from the pork and carve into 1/2-inch-thick slices. Spoon the sauce onto plates and fan pork slices over top. Garnish with a few fennel fronds.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tasty Pork Tenderloins
Nutrition Facts per Serving
Yield:   6 servings
Calories: 197
Fat. Total: 7g
Protein: 25g
Carbohydrates, Total: 5g
Fat, Saturated: 2g
Fiber: 1g
Cholesterol: 75mg
Sodium: 294mg
% Cal. from Fat: 32%
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