Pork Tenderloin with Fennel2012-05-16
- Servings : 4
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
- 4 cloves garlic,peeled and crushed
- 1 tablespoon fennel seeds
- 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 pounds (1.44 kg) pork tenderloins(trimmed of fat and membrane)
- 1 ½ cups chopped fennel bulb
- 1 small yellow onion,peeled and chopped
- 1 ¼ cups (310 ml) reduced-sodium chicken broth
- 1/2 cup (125 ml) dry white wine
- 1 tablespoon reduced-fat sour cream
Preheat oven to 425 F(218C).
Mash garlic,fennel seeds and 1/2 teaspoon salt together on a cutting board with the flat side of a large knife. Transfer to a small bowl;stir in pepper and 1/2 tablespoon of the oil. Rub the fennel-seed mixture evenly over tenderloins,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 tenderloins and cook until lightly browned on one side,about 1 ½ min. Turn the tenderloins over,transfer the skillet to the oven and roast for about 20 min,or until the pork's internal temperature registers 150F(66C).
Meanwhile,heat the remaining 1/2 tablespoon oil in a heavy saucepan over medium-lower heat. Add fennel and onions and cook,stirring often,until softened,3-5 min. Stir in dry white wine and bring to a simmer.
Cover and cook over low heat until the vegetables are tender,10-15 min. Transfer to a blender or food processor and puree.Return to the saucepan and keep warm. When the pork is ready,transfer it to a carving board,cover loosely and keep warm.
Place the skillet(do not wipe it)over medium-high heat.Pour in wine and bring to a boil,stirring. Boil until reduced by half,about 2 min. Add to the fennel sauce,along with sour cream,if using.
Remove the string or toothpick from the tenderloin and carve into 1/2-inch-thick slices. Spoon the sauce onto plates and fan the pork slices over the top. Garnish with a few fronds.
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