Roasted Pork Tenderloin with Fennel

5 from 6 votes

This post may contain affiliate links. Please read our disclosure policy.

Roasted Pork Tenderloin with fennel is a savory meal that is easy to make and can be ready to eat in just 30 minutes.

Read on, and I will show you how to cook pork tenderloin so tasty that it will make you squeal!

Pork Tenderloin on a plate

What is this?

Today I am showing you how to cook pork tenderloin in just 30 minutes. This inexpensive meal is perfect for fall or any season.

If you are not used to using fennel in your kitchen, you don’t know what you’re missing.

Pork tenderloin in a skillet with fronds of fennel.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Pork tenderloin with garnishes of fennel and garlic and a lemon wedge.

Likely because I haven’t used fennel very many times, I was tempted to supplement this dish with the addition of some more aromatics.

Perhaps some onion.

Maybe a bit of shallot I had on the countertop.  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.

 A pork slice pork tenderloin with fenne

This amazing pork tenderloin is done when it reaches an internal temperature of at least 145° F. I recommend using this instant-read thermometer for its accuracy and other features.

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 a delicious and savory meal 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.

Be sure and try our other pork recipes including our Savory Pork Wellington!

Suggested Side Dishes for this Pork Tenderloin Recipe

Other delicious pork dishes

Pork tenderloin slices on a plate

Pork Tenderloin with Fennel

5 from 6 votes
Adapted from Ian Knauer
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Yield: 4 people


  • 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.


Calories: 346kcal, Carbohydrates: 11g, Protein: 26g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 88mg, Sodium: 141mg, Potassium: 1032mg, Fiber: 3g, Sugar: 0g, Vitamin A: 330IU, Vitamin C: 14.8mg, Calcium: 74mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of September 17, 2019

Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. I’ve always been a little apprehensive about using fennel bulbs in the kitchen, but this sounds interesting! I think I’ll pick up a bunch next time and make this!

  2. 5 stars
    That is perfect autumn comfort food, ideal for cheering ones self up on the days that the central heating comes on. Delicious.

  3. This looks and sounds amazing! We love pork tenderloin at my house and I”m definitely putting this on the must try list! Thank you SO much for sharing it at Best of the Weekend and totally tickled to meet you. Pinning! Have a happy & fabulous week!

  4. I can smell your roasted pork cooking the recipe and pictures look so good. Please bring it by to Weekend Bites today.

  5. What an amazing dish – I have never used fennel but, will definitely have to try this recipe. Thank you for sharing at Share It One More Time. Cathy

  6. Just found your blog, and I am making my way through checking out all of your delicious foods! I am always happy to find a blog from Wisconsin!

  7. Wow, it looks super tempting. I’m not a big meat lover but I’m drooling right now 🙂 Congrats on the WP switch too.