Fennel-Roasted Pork Tenderloin with Sweet Onions

Name: Fennel-Roasted Pork Tenderloin with Sweet Onions
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 2 mediums bulbs fennel, cut into sixths; 2 Tbsps whole fennel seeds; 2 Tbsps fresh thyme leaves; 2 servings Kosher salt and freshly ground black pepper; 3 Tbsps olive oil, divided; 454 grams whole pork tenderloin; 2 mediums red onions, cut into sixths

You can never have too many main course recipes, so give Fennel-Roasted Pork Tenderloin with Sweet Onions a try. This gluten free, dairy free, and primal recipe serves 2. One portion of this dish contains roughly 52g of protein, 31g of fat, and a total of 609 calories. Head to the store and pick up balsamic vinegar, kosher salt and pepper, onions, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Adjust rack to middle position and place an empty 13- by 9-inch baking dish in the middle. Preheat the oven to 425°F.

Equipment you will use

Baking Pan

Oven

In a large bowl, toss fennel, onions, 1 tablespoon of olive oil, and salt and pepper to taste. When the oven is hot, remove the baking dish, add the vegetables, and return to oven. Roast, stirring occasionally, until starting to tenderize, about 30 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Olive Oil

Fennel

Onion

Equipment you will use

Baking Pan

Bowl

Oven

Meanwhile, drizzle 2 teaspoons of olive oil over pork and season with salt and pepper. Rub fennel seeds and thyme leaves on exterior. When vegetables are ready, remove baking dish from oven, and push the vegetables to the sides of the dish with a spatula or wooden spoon.

Ingredients you will need

Salt And Pepper

Fennel Seeds

Thyme

Vegetable

Olive Oil

Pork

Dry Seasoning Rub

Equipment you will use

Wooden Spoon

Baking Pan

Spatula

Oven

Place the pork in the center and return to oven. Roast until the thickest part of the pork registers 145°F on an instant-read thermometer.

Ingredients you will need

Pork

Equipment you will use

Kitchen Thermometer

Oven

Remove from oven and allow to rest for 10 minutes.

Equipment you will use

Oven

While the pork is resting, whisk together remaining 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Slice the pork into thick rounds, and plate along with the roasted fennel and onion.

Ingredients you will need

Balsamic Vinegar

Olive Oil

Fennel

Onion

Pork

Equipment you will use

Whisk

Drizzle the olive oil and vinegar over the top.

Ingredients you will need

Olive Oil

Vinegar

Serve immediately.

Equipment

Ingredients

Servings:

1Tbsp

balsamic vinegar 2mediums

bulbs fennel, cut into sixths 2Tbsps

whole fennel seeds 2Tbsps

fresh thyme leaves 2servings

Kosher salt and freshly ground black pepper 3Tbsps

olive oil, divided 454grams

whole pork tenderloin 2mediums

red onions, cut into sixths

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Menage a Trois Malbec. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.