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Pork Tenderloin w/Fennel Sauce
Cummulative Rating
N/A
Servings
Makes 6 servings.
Difficulty
Medium |
Ingredients
4 garlic cloves, crushed
1 tablespoon fennel seeds
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon olive oil
Two 3/4 pound pork tenderloins, trimmed of fat and membrane
1-1/2 cups fennel bulb, chopped
1 small onion, chopped
1-1/4 cups de-fatted gf chicken stock
1/2 cup dry white wine
1 Tablespoon reduced-fat sour cream
Fennel fronds for garnish |
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Directions
Preheat oven to 425ºF.
Using the flat side of a large knife, mash together garlic, fennel seeds and 1/2 teaspoon salt together on a cutting board. Place in a small bowl and stir in pepper and 1/2 teaspoon of oil.
Rub fennel-seed mixture evenly over tenderloins, pressing it into crevices. Fold the thin tails underneath and secure with butcher’s string or a toothpick.
Heat a large oven-proof skillet over medium-high heat. Add tenderloins and cook until lightly browned on one side, about 1-1/2 minutes. Turn tenderloins over, transfer skillet to oven and roast for about 20 minutes, or until internal temperature registers 150ºF.
Meanwhile, in a heavy saucepan, heat remaining 1/2 tablespoon of oil over medium-low heat. Add fennel and onions; Cook, stirring often, until softened, 3 to 5 minutes. Add stock and bring to a simmer. Cover and cook over low heat until vegetables are very tender, 10 to 15 minutes, or until tender enough to mash vegetables on side of pan.
Transfer to a blender or food processor and puree.
Return to saucepan and keep warm.
When pork is ready, transfer it to a carving board, cover loosely and keep warm.
Place skillet (do not wipe it) over medium-high heat. Pour in wine and stirring, bring to a boil. Boil until reduced by half, about 2 minutes. Add to fennel sauce, along with sour cream, if using. Taste and adjust seasonings.
Remove string or toothpicks from tenderloins and carve into 1/2" thick slices. Spoon the sauce onto plates and fan pork slices over top. Garnish with a few fennel fronds.
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Tips
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When a recipe calls for crushed garlic, you can finely chop the garlic then crush it with the flat side of a Chef’s Knife to get a smoother taste. Adding a small amount of salt will remove any bitterness. |
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