Oven Baked Pork Tenderloin with Fennel Recipe

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

    407
  • Protein

    34 g
  • Fat

    19 g
  • Carbohydrate

    17 g
  • Sodium

    249 mg

Oven baked pork tenderloin with fennel recipe.

Pork tenderloin baked in the oven and served with delicious homemade fennel-garlic sauce. Do you like roasted pork tenderloin?
So, you may also like these:

Glazed Roast Pork Loin Recipe

Makes 6 servings

Ingredients: 3-pound (1.44 kg) pork center loin roast, dash salt,1 tablespoon vegetable oil, 2 garlic cloves, peeled and minced, 3 medium peaches, blanched, peeled, pitted, and sliced, 6 oz (180 ml) dry sherry, 1/4 cup reduced-calorie apricot spread, 1 tablespoon teriyaki sauce, 1 tablespoon granulated sugar

Instructions: Set pork loin on a rack in roasting pan and sprinkle with salt. Insert meat thermometer into center of roast, being careful thermometer does not touch bone. Preheat the oven to 375º F (240º C). Roast meat in preheated oven until thermometer registers 170º F (85º C), for about 1½ hours. Remove pan from the oven and set aside.

In 1-quart (1 L) saucepan, heat vegetable oil over medium-high heat. Add minced garlic and sauté briefly. Stir in remaining ingredients and bring to boil over medium-high heat. Reduce heat to low and simmer, uncovered, until sauce is thickened, for about 5 minutes.

Spread sauce over pork and return meat to the oven. Roast it until sauce is bubbly and pork is glazed, for about 5 minutes. Turn off the oven and remove glazed pork loin. Transfer to cutting board. Slice meat and serve hot.

Cashew-Breaded Pork Loin on Mustard Sherry Greens Recipe

Makes 4 servings


Ingredients: 1-1½ pounds (480-720 g) boneless pork loin, 1 egg white, 3 tablespoons cornstarch, 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1 tablespoon oyster sauce, 2 pounds (960 g) Oriental greens, washed and dried, 2 cups cashew pieces, blanched, 3 cups (750 ml) vegetable oil, 2 cups fresh white breadcrumbs, 2 tablespoon dry sherry, 2 tablespoons oyster sauce, 1 tablespoon Dijon mustard, 1/4 cup (60 ml) chicken stock, 2 teaspoons cornstarch, 5 thin slices ginger, crushed, 3 cloves garlic, peeled and crushed, 1 tablespoon oil

Instructions:

Cut the meat into 1 inch (2.5 cm) slices. Place each pork slice between sheets of waxed paper and pound to 1/4 -inch thickness. In a large mixing bowl, combine the egg white, cornstarch, salt, black pepper, and oyster sauce. Stir well. Add sliced pork, turning to coat each piece thoroughly. Cover and set aside for 1 hour, or refrigerate overnight.

Remove the leaves from Oriental greens. Slice stalks diagonally into 1/2 inch (1.25 cm) slices. Bring a large pot of water to a boil over medium-high heat. Salt it, then add all the greens (leaves included). Cook for 1 minute. Drain, refresh under cold running water, set aside and allow cooling. Squeeze out as much water as you can with your hands.

Bring a pot of water to a boil over medium-high heat. Add the cashew pieces, bring back to a boil, and cook for 1 minute. Drain and chop into pieces.

Preheat the vegetable oil in a heavy deep pan or skillet to 325º F (160º C). In a small mixing bowl, combine breadcrumbs and cashew pieces. Mix well. Remove sliced pork from marinade, let most liquid drain off, then coat them with breadcrumb mixture, pressing it on with your hands.

Fry the pork, 2-3 pieces at a time, turning once, until golden. Drain on paper towel.

In a small mixing bowl, combine the sherry, oyster sauce, and mustard. Mix well. Dissolve the cornstarch in the chicken stock in another bowl. Set aside. Heat the oven to 275º F (140º C). Put in the pork, uncovered, to rewarm it.

Heat a heavy frying pan until very hot. Add the oil, ginger, and garlic. Stir-fry until brown. Scrape them out of the pan and discard. Add the greens to the pan. Stir-fry for 2-3 minutes. Pour in sherry mixture and cook, stirring, for a further 1 minute. Add cornstarch and cook until thickened. Transfer to a warm serving platter.

Slice each pork piece into 4 strips and arrange on top of the greens. Serve immediately.

Here is the main recipe- Oven Baked Pork Tenderloin with Fennel Recipe, enjoy it!

Oven Baked Pork Tenderloin with Fennel Recipe

Ingredients

  • 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

Method

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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