Oven-Baked Pork Tenderloin with Fennel Recipe

  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 60m
  • Ready In: 1:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

    17 g
  • Cholesterol

    76.5 mg
  • Fat

    19 g
  • Fiber

    2.8 g
  • Protein

    34 g
  • Saturated Fat

    6.0 g
  • Serving Size

  • Sodium

    249 mg
  • Sugar

    14.4 g
  • Trans Fat

    7.7 g
  • Unsaturated Fat

    1.9 g
  • Potassium

    602.8 mg
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Oven-baked pork tenderloin with fennel recipe. Pork loin roast baked in an oven and served with delicious homemade fennel-garlic sauce.

How to Cook Pork Loin in an Oven

To cook pork loin in an oven, you can follow this simple and flavorful recipe for oven-baked pork tenderloin with fennel. This dish features tender pork tenderloin that is baked to perfection and served with a delicious homemade fennel-garlic sauce.

To start, preheat your oven to the desired temperature. While the oven is heating up, prepare the pork tenderloin by trimming off any excess fat. Season the pork with salt, freshly ground black pepper, and fennel seeds, ensuring that the flavors are evenly distributed.

Next, heat some olive oil in a skillet over medium-high heat. Once the oil is hot, sear the pork tenderloin on all sides until it develops a golden-brown crust. This step helps to lock in the juices and adds a nice caramelized flavor to the meat.

Transfer the seared pork tenderloin to a baking dish and place it in the preheated oven. Cook the pork until it reaches the desired internal temperature, which is typically around 145°F (63°C) for medium-rare. Remember to use a meat thermometer to ensure accurate cooking.

While the pork is cooking, you can prepare the fennel-garlic sauce. Crush four cloves of garlic and combine them with the fennel seeds in a mortar and pestle. Grind the mixture until it forms a paste-like consistency.

Once the pork is cooked, remove it from the oven and let it rest for a few minutes before slicing. Serve the sliced pork tenderloin with the homemade fennel-garlic sauce drizzled over the top. The combination of the tender pork and the aromatic fennel-garlic sauce creates a delightful and satisfying meal.

With this easy oven-baked pork tenderloin recipe, you can enjoy a delicious and flavorful dish that is perfect for any occasion.


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Baked Pork Roast Serving Suggestions

When it comes to serving a delicious baked pork roast, there are plenty of options to consider. Whether you’re hosting a dinner party or simply enjoying a family meal, these serving suggestions will elevate your dish to the next level.

One classic way to serve baked pork roast is with a side of roasted vegetables. The tender and juicy pork pairs perfectly with the caramelized flavors of roasted carrots, potatoes, and Brussels sprouts. Season the vegetables with a sprinkle of salt, freshly ground black pepper, and a drizzle of olive oil before roasting them in the oven alongside the pork.

For a lighter option, consider serving the baked pork roast over a bed of fresh greens. Toss together a simple salad with mixed greens, cherry tomatoes, and a tangy vinaigrette. The combination of the savory pork and the crisp, refreshing salad creates a well-balanced and satisfying meal.

If you’re looking for a more indulgent serving suggestion, try serving the baked pork roast with creamy mashed potatoes. The creamy texture of the potatoes complements the tender pork, creating a comforting and hearty dish.

Lastly, don’t forget about the leftovers! Baked pork roast makes for delicious sandwiches the next day. Thinly slice the leftover pork and layer it on a crusty baguette with some Dijon mustard and pickles for a tasty and satisfying lunch.

With these serving suggestions, you can take your baked pork roast from ordinary to extraordinary. Experiment with different flavors and sides to find your favorite combination. Enjoy!

How to Store Pork Loin Roast Leftovers

Leftovers from a delicious baked pork loin roast can be just as enjoyable as the original meal. To ensure that your leftovers stay fresh and flavorful, proper storage is key. Here are some tips on how to store pork loin roast leftovers.

First, allow the pork loin roast to cool completely before storing it. This will help prevent the growth of bacteria and maintain the quality of the meat. Once cooled, slice the leftover pork into individual portions or leave it whole, depending on your preference.

To store the leftovers, wrap the pork tightly in aluminum foil or place it in an airtight container. This will help prevent air exposure and keep the meat from drying out. Label the container with the date to ensure you know when it was prepared.

Store the pork loin roast leftovers in the refrigerator for up to 3-4 days. If you plan on keeping them longer, consider freezing the leftovers. Wrap the pork tightly in plastic wrap and then place it in a freezer-safe bag or container. Frozen pork loin roast leftovers can be stored for up to 3 months.

When reheating the leftovers, make sure to do so thoroughly to ensure they are heated all the way through. You can reheat the pork in the oven, microwave, or on the stovetop. Add a little bit of moisture, such as broth or sauce, to prevent the meat from drying out during reheating.

By following these storage tips, you can enjoy the delicious flavors of your pork loin roast for days to come. Whether you choose to enjoy the leftovers as is or incorporate them into other dishes, proper storage will help maintain their quality and taste.

Oven-Baked Pork Tenderloin with Fennel Recipe


  • 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


Step 1

Preheat oven to 425 F (220C).

Step 2

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.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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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