Tuesday, March 24, 2009

Pork Tenderloin with Fennel

the camera ran out of battery during the making of this, so this pic is from the iphone :(

We saw this recipe in Gourmet magazine a few months back. At the time Chris thought it looked so good. We sort of forgot about it, until the other night I was looking for something to make for dinner. I was searching on Epicurious for a healthy, quick meal and the same recipe from Gourmet popped up. So I thought, we have to make this for dinner. Off we went to Jewel after work and found some delicious pork tenderloin. After making this I did a little nutrition search on pork tenderloin and I didn't realize how few calories or fat it has. It is a really good choice for dinner.

I teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed and save the fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed, I am sure we put about 5
1/4 cup dry white wine
1/2 cup chicken broth, reduced-sodium
2 tablespoons unsalted butter
1/2 teaspon fresh lemon juice

First you want to pre-heat your oven to 350.

Then you want to pat the pork tenderloin dry and season with salt and pepper. You can sprinkle the fennel seeds all around the pork.

Cut the fennel bulbs lengthwise into 1/2 inch slices.

Now heat oil in an oven proof skillet over medium heat. Drop the pork in the pan and brown it for about 6 minutes. You will want to rotate it all around during this 6 minutes. Then take it out of the pan and let it rest on a plate.

Then you add the garlic, fennel wedges to the pan and saute for about 6 minutes. Then you can add the wine, broth and butter. Once this is all cooked up. Take the pork off the plate and set on-top of your fennel mixture. Then put it in the oven and bake for about 20-30 minutes. You want to cook it until a meat thermometer reads 145-150. When it is done transfer the pork to a cutting board and let rest for about 10 minutes.

now you can return the skillet to the stovetop. Watch out the handle will be really hot. You will want to bring this to a boil until the liquid has evaporated. Then you can stir in the lemon juice and the 1/4 cup chopped fennel fronds.

Slice up the pork thinely and place it on top of the fennel. This is a new go-to meal for us. So tasty, different and healthy!

1 comment:

  1. Looks great. We made pork tenderloin this weekend too. So good.