Pork Tenderloin on a plate
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5 from 2 votes

Pork Tenderloin with Fenenel

Adapted from Ian Knauer
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: American
Servings: 4 people
Calories: 346kcal
Author: Dan from Platter Talk
Cost: $10


  • 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