Roast pork tenderloin with fennel
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ingredients
450 g pork tenderloin 1 tbsp fennel (seeds) 2 tbsp virgin olive oil 2 pcs fennel 3 cloves garlic (finely grated) 1 cup chicken broth (broth) 1 cup red wine (dry) 2 tbsp butter 1/2 pcs lemon juice salt, ground pepper
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Roasted Pork Tenderloin with Fennel is a delectable dish that you can have ready in 60 minutes. If you’re not used to using fennel in the kitchen, you don’t know what you’re missing. Try it this way!
1.
Preheat the oven to 180 degrees. Wipe the pan dry with a paper towel.
2.
Rub fennel seeds, salt and pepper evenly into the meat.
3.
Heat the olive oil in a frying pan and sear the tenderloin on each side until browned – about six minutes. Remove the meat to a plate.
4.
Cut the fennel and sauté it with the garlic over medium heat until brown and tender, about six minutes.
5.
Add the wine and scrape any stuck-on pieces of fennel from the pan. Then add the butter, stock and stir.
6.
Transfer the mixture to a baking sheet or casserole dish. Place the pork tenderloin on it and put in the oven. Bake for about 15 to 20 minutes.
7.
Transfer the meat to a plate and let stand for 10 minutes.
8.
While it is resting, reduce the sauce by simmering it on the stove to half. Add the lemon juice, reduce the heat and stir in ½ cup chopped fennel fronds or fresh thyme.
9.
Slice the meat, serve on the fennel pieces and pour the sauce over the top. Any side dish is suitable.
10.
One serving contains: 346 kcal, 11 g carbohydrates, 26 g protein, 17 g fat, 6 g saturates, 88 mg cholesterol, 141 mg sodium, 1032 mg potassium, 3 g fiber, 0 g sugar, 330 IU vitamin A, 14.8 mg vitamin C, 74 mg calcium, 2.2 mg iron.
