Pork Tenderloin with Roasted Fennel

This is a 20/20-ified version of a recipe we found online. It was amazing so we deemed it as a keeper. See if it sounds good to you:

Pork Tenderloin with Roasted Fennel


  • 1 lb. pork tenderloin
  • 1 tsp fennel seeds
  • 2 medium fennel bulbs, trimmed, fronds reserved
  • 1 Tbsps Extra-virgin olive oil
  • 2 cloves garlic cloves, smashed
  • 1/4 cup dry white wine
  • 1/2 cup vegetable broth, preferably homemade or a low- or no-sodium option
  • 1/2 tsp fresh lemon juice, or to taste
  • 1/2 tsp black pepper

Crush fennel seeds with a mortar and pestle. Pat pork fry, then sprinkle with crushed fennel seeds and the black peppers. Preheat the oven to 350F with rack in the middle.

Cut fennel bulbs lengthwise into 1/2-inch wedges.

Heat oil on over medium-high, in a 12-inch oven proof skillet. Brown pork on all sides, about 6 minutes and transfer to a plate. Saute the garlic, fennel wedges in the skillet until fennel is golden brown, about 5-6 minutes. Add the wine, stirring and scarping the brown bits, then stir in broth. Put the pork on top of the sauted mixture and transfer skillet to oven.

Roast until pork registers 140-150F in the center, about 15 minutes. Transfer pork to cutting board and rest for 10 minutes.

Meanwhile, transfer skillet to stovetop and bring to boil stirring occasionally, until most of the liquid is gone. Stir in the lemon juice and the 1/4 cup of the fennel fronds. Thinly slice pork and serve over with (what now looks like a) glaze.

Makes 4 servings.

Here are the nutritional facts, thanks to the free SparkRecipes Calorie Calculator:

One response to Pork Tenderloin with Roasted Fennel

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