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Pork Tenderloin with Fennel
Adapted from Ian Knauer
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
4
people
Calories:
346
kcal
Author:
Dan from Platter Talk
Cost:
$10
Ingredients
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
US Customary
-
Metric
Instructions
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.
Notes
In lieu of crushed fennel seed, substitute crushed anise seed.
Nutrition
Calories:
346
kcal
|
Carbohydrates:
11
g
|
Protein:
26
g
|
Fat:
17
g
|
Saturated Fat:
6
g
|
Cholesterol:
88
mg
|
Sodium:
141
mg
|
Potassium:
1032
mg
|
Fiber:
3
g
|
Sugar:
0
g
|
Vitamin A:
330
IU
|
Vitamin C:
14.8
mg
|
Calcium:
74
mg
|
Iron:
2.2
mg