Roast Fennel Pork Tenderloin is a savory meal that is easy to make and can be ready to eat in just 30 minutes.
Roast Fennel Pork Tenderloin
Today I am showing you how to make a dinner recipe in just 30 minutes that is perfect for fall or any season. If you are not use to using fennel in your kitchen, you don’t know what you’re missing. Take a look at all of the fennel recipes we have for you.
In the past, fennel seed is something that I use to think of as the main seasoning in Italian sausage. Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance though smaller.
This roast fennel recipe is a great way to get familiar with the usefulness of cooking with fennel.
Likely because I haven’t used fennel very many times, I was temped to supplement this dish with the addition of some more aromatics. Perhaps some onion. Maybe a bit of shallot I had on the counter top. I’m glad I resisted. The flavor from these sauteed then roasted fennel bulbs on top of the fennel seed-encrusted meat was completely sufficient for an earthy, mellow flavor. The garlic and lemon juice at the end nicely completed the dish making for a flavor profile that was expansive and all-encompassing but not at all overpowering.
I love warm weather. I love bright sunny days, green grass and being outside with bare feet and short pants. Here in Wisconsin some of those things aren’t going to be possible for quite some time but it’s not all bad. Our changing seasons include foods and flavors that are unique to each one. I’m not looking forward to the bitter cold that may ensue down the road but if it brings with it delicious and savory meals like this one, I’m confident that I can hold out till next spring for the warm beautiful weather that I love, along with the wonderful dishes that are sure to tag along. Happy fall. -Dan.
Roast Fennel Pork Tenderloin
- 1 lb. pork tenderloin
- 1 tablespoon ground fennel seeds
- 2 tablespoon olive oil
- 2 fennel bulbs trims removed and fronds reserved
- 3 cloves garlic crushed
- salt and pepper
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- 2 tablespoons unsalted butter
- juice form 1/2 lemon
- Preheat oven to 350 degrees.
- Use paper towel to pat dry the pork until dry.
- Rub fennel seed in pork, evenly distributing throughout.
- In oven-safe pan or skillet, heat olive oil on medium high heat.
- Brown tenderloin on all sides for about six minutes. Set aside on plate.
- Cut fennel into 1/2 inch wedges
- Using the same pan, sauté fennel and garlic over medium heat until fennel is brown and tender, about six minutes.
- Add wine and deglaze pan, scraping up brown bits.
- Add butter and broth to pan and stir.
- Place pork on top of fennel and transfer pan into oven.
- Roast until internal temperature of pork reaches 145-150 degrees, about 15 minutes.
- Transfer pork to a cutting board and let stand for 10 minutes.
- While pork is resting, transfer hot skillet to stove top, bring contents to simmer until almost completely reduced.
- Add lemon juice, reduce heat and stir in 1/2 cup reserved (and chopped) fronds.
- Slice pork, serve over fennel wedges and top with sauce.
In lieu of crushed fennel seed, substitute crushed anise seed.