Fennel Pork Loin with Roasted FennelCourse: DinnerCuisine: AmericanDifficulty: Easy
I LOVE Fennel. It adds so much flavor to a recipe. This recipe I found in Gourmet Magazine over 15 years ago. It has been a family staple. I love that the loin is coated in fennel seed and then roasted on top of fresh fennel. When fresh fennel is roasted it becomes caramelized and the sweetness comes out. Pork and fennel go so well together. I love this recipe as it is quick and tastes so good. It is easy and can be made for company. You can’t go wrong. I have served it with roasted potatoes and parsnips with green beans or Brussel Sprouts. Cous Cous also goes nicely with this dish.
1 teaspoon fennel seed
1 1/2 lb pork tenderloin
3 medium/large fennel bulbs, trimmed, and fonds reserved
2 Tablespoons olive oil
3 garlic gloves, smashed
1/4 cup white wine
1/2 cup chicken stock
2 Tablespoons butter, cut into pieces
1/2 teaspoon fresh lemon juice or more to taste
Salt and fresh ground pepper
- Preheat oven to 350.
- Crush the fennel seed using a mortar and pestle. Pat the loin dry, then roll the loin in the crushed fennel seed, 1/2 teaspoon salt and 1/2 teaspoon fresh ground pepper. Cut the fennel bulbs into 1/2 inch lengthwise wedges.
- Heat oil in a large ovenproof heavy skillet over med high heat until it shimmers. Brown the pork on all sides about 6 minutes total. Transfer pork to a plate. Saute garlic and fennel wedges until golden brown. Add wine, stirring and scraping up browned bits, then stir in stock and butter. Place the pork tenderloin on top of the fennel and transfer to oven. Roast until an instant read thermometer reads, stuck into the meat, 145-150 degrees, about 15 minutes. Transfer to a cutting boards and let rest loosely cover in foil for 10 minutes.
- While meat rests, using a pot holder transfer pan to stove and boil, stirring, until most of the liquid has evaporated. Stir in lemon juice and 1/4 cup chipped fennel fonds.
- Thinly slice pork and serve with roasted fennel and sauce.