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 delicious alongside.

Patsy Jamieson
Source: EatingWell Magazine, January/February 1995

Gallery

Recipe Summary

total:
40 mins
Servings:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425 degrees F.

    Advertisement
  • 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 degrees 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.

Nutrition Facts

182 calories; protein 25.1g 50% DV; carbohydrates 4.7g 2% DV; dietary fiber 1.4g 5% DV; sugars 1.7g; fat 5g 8% DV; saturated fat 1.1g 6% DV; cholesterol 73.7mg 25% DV; vitamin a iu 212.3IU 4% DV; vitamin c 4.5mg 8% DV; folate 9.9mcg 3% DV; calcium 37.3mg 4% DV; iron 1.6mg 9% DV; magnesium 42.6mg 15% DV; potassium 643.5mg 18% DV; sodium 383.4mg 15% DV; thiamin 1.1mg 115% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
04/30/2015
Great for company For years this has been our winter go-to meal to impress houseguests. Pros: Easy to make lots of sauce great presentation smells great Cons: Can't always find a fennel bulb Read More