Last night’s dinner was absolutely delightful. My friend Ben sent me this great recipe for pork tenderloin. And I must say it is soooooo good.
Side note: The crazy looking plant below is Anise.
If you have never eaten Anise or otherwise known as Fennel, you are in for a treat. I love using fennel in recipes that call for onions. Fennel smells like licorice and tastes sweeter than an onion. You can use this wonderful veggie in salads, scrambles, burgers… Any meal that needs a little spice.
Again, You need to try this recipe!
Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
- 1 teaspoon fennel seeds
- 1 pound pork tenderloin
- 2 medium fennel bulbs, trimmed, reserving fronds
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon fresh lemon juice, or to taste
Preheat oven to 350°F with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
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. 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. Transfer pork to a cutting board and let rest 10 minutes.
Meanwhile, transfer skillet to stove top (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.