Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Name: Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters dry white wine; 2 mediums fennel bulbs, trimmed, reserving fronds; 1 teaspoon fennel seeds; 3 garlic cloves, smashed; 1 teaspoons fresh lemon juice, or to taste; 118 milliliters reduced-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 454 grams pork tenderloin; 2 Tbsps unsalted butter, cut into pieces

You can never have too many main course recipes, so give Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges a try. This recipe serves 4. One serving contains 307 calories, 26g of protein, and 17g of fat. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes roughly 45 minutes. If you have olive oil, lemon juice, fennel seeds, and a few other ingredients on hand, you can make it. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Preheat oven to 350°F with rack in middle.

Equipment you will use

Oven

Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.

Ingredients you will need

Fennel Seeds

Wrap

Equipment you will use

Mortar And Pestle

Kitchen Towels

Frying Pan

Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper.

Ingredients you will need

Salt And Pepper

Fennel Seeds

Pork

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

Ingredients you will need

Fennel Bulb

Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes.

Ingredients you will need

Fennel

Garlic

Pork

Cooking Oil

Equipment you will use

Frying Pan

Oven

Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes.

Ingredients you will need

Butter

Fennel

Broth

Pork

Wine

Equipment you will use

Kitchen Thermometer

Frying Pan

Oven

Transfer pork to a cutting board and let rest 10 minutes.

Ingredients you will need

Pork

Equipment you will use

Cutting Board

Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

Ingredients you will need

Lemon Juice

Fennel

Sauce

Pork

Equipment you will use

Stove

Frying Pan

Equipment

Ingredients

Servings:

59milliliters

dry white wine 2mediums

fennel bulbs, trimmed, reserving fronds 1teaspoon

fennel seeds 3

garlic cloves, smashed 1teaspoons

fresh lemon juice, or to taste 118milliliters

reduced-sodium chicken broth 2Tbsps

extra-virgin olive oil 454grams

pork tenderloin 2Tbsps

unsalted butter, cut into pieces

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well 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 Zuccardi Aluvional Altamira Malbec. It has 4.6 out of 5 stars and a bottle costs about 90 dollars.