Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
A elegant dish combining tender pork tenderloin crusted with crushed fennel seeds, served alongside caramelized fennel wedges in a white wine sauce. The dish perfectly balances the sweet anise flavor of fennel with succulent pork.
Ingredients
- •1 teaspoon fennel seeds
- •1 pound pork tenderloin
- •2 medium fennel bulbs
- •2 tablespoons extra-virgin olive oil
- •3 cloves garlic
- •¼ cup dry white wine
- •½ cup reduced-sodium chicken broth
- •2 tablespoons unsalted butter
- •½ teaspoon fresh lemon juice
- •to taste
Cooking Instructions
- 1.
Preheat oven to 350°F with rack in middle.
5 min
- 2.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
3 min
- 3.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
5 min
- 4.
Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
37 min
- 5.
Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
10 min
