ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC
Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
- Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
- Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.
Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g
PORK TENDERLOIN WITH FENNEL SPICE
Make and share this Pork Tenderloin With Fennel Spice recipe from Food.com.
Provided by SusieQusie
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Cut the tenderloin in half crosswise, coat each half liberally with the fennel spice rub.
- Next heat a saute pan to medium high, add a couple of tablespoons of oil to coat the pan bottom and sear the tenderloins well.
- Put the pan in a 400 degree oven for 12-15 minutes.
- Remove pan when tenderloin is done (it should be pink- medium rare) and let the meat rest on your cutting board for 10 minutes.
- Take your pan with all the gunk on the bottom, put it on high heat, add about a half cup of white wine and scrape while the wine is boiling to get all of the gunk off the bottom.
- As soon as the wine has reduced to a very syrupy consistency remove from the heat and swirl in a pat of butter.
- Slice meat and pour sauce over (you will have very little sauce but it will be intense).
Nutrition Facts : Calories 402.1, Fat 14.7, SaturatedFat 6.6, Cholesterol 179.4, Sodium 135, Carbohydrate 1.5, Sugar 0.6, Protein 52.2
PORK TENDERLOIN WITH LEMON AND FENNEL
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
- Heat the remaining 2 tablespoons lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices.
- Variation: If you'd like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a teaspoon of sugar and cook, stirring, for 1 minute. Add 3/4 cup cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 tablespoon of fresh lemon juice and season with salt and pepper.
- Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
- Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.
FENNEL SPICE RUB
This is my favorite spice mixture. There is almost nothing it doesn't taste good on or in. Use it to make spice-encrusted pork ribs, chops or tenderloin; veal chops; chicken breasts; duck; beef; liver; or eggplant; or add a teaspoon to lentil soup. If you don't have time to make it, we do it for you, with our Fennel Spice Rub.
Provided by Michael Chiarello : Food Network
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 4
Steps:
- Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades.
- Pour the seeds into a blender and add the salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze.
PORK TENDERLOIN WITH FENNEL
Steps:
- Heat oil in heavy large ovenproof skillet over medium heat. Add fennel and half of garlic and sauté until almost tender, about 5 minutes. Pour in 1/3 cup chicken broth and sprinkle over half of fennel seeds. Cover and simmer until fennel is very tender and liquid is absorbed, about 10 minutes. Season to taste with salt and pepper. Cool.
- Starting 1/2 inch up on 1 long side, cut through tenderloin to within 1/2 inch of opposite side. Open as for book. Continue cutting through thick portion of tenderloin until meat forms 1;/2-inch-thick rectangle. Spread fennel mixture evenly over pork. Beginning at 2 long end, roll pork up jelly roll style. Tie pork with stirring to secure. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Preheat oven to 425°F. Place pork in same skillet. Rub pork with remaining garlic clove and 1/4 teaspoon fennel seeds. Season with salt and pepper. Roast in oven until pork is cooked through, about 25 minutes. Remove pork from skillet and keep warm. Pour remaining 1/3 cup chicken broth into skillet. Boil until reduced by half, about 1 minute. Remove string from pork. Cut pork into 1-inch pieces. Divide between plates, cut side up. Spoon sauce over pork and serve.
PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL CREAM
From the October 1995 Bon Appetit, this is a delicious meal that makes a wonderful presentation. Although it takes some time to make it, it's worth it because guests always rave.
Provided by lazyme
Categories Pork
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
- Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
- Reduce heat to medium-low.
- Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
- Add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
- Season with salt and pepper.
- (Fennel mixture can be prepared 1 day ahead; cover and refrigerate).
- Preheat oven to 450ºF.
- Heat 1 teaspoon olive oil in another heavy large skillet over high heat.
- Season pork tenderloins with salt and pepper.
- Add pork to skillet; cook until brown on all sides, about 10 minutes.
- Transfer pork to baking sheet; reserve drippings in skillet.
- Roast pork until thermometer inserted into center registers 150ºF, about 5 minutes.
- Remove pork from oven; cover with foil and keep warm.
- Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes.
- Increase heat to high.
- Add white wine and boil until liquid is reduced to glaze, about 2 minutes.
- Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
- Season sauce to taste with salt and pepper.
- Rewarm fennel mixture over medium heat until heated through.
- Divide fennel mixture among 4 plates.
- Cut pork into 1/2-inch thick rounds.
- Arrange pork atop fennel.
- Spoon sauce over pork.
- Garnish with fennel fronds.
PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL AND FENNEL CREAM
Categories Milk/Cream Onion Pork Vegetable Roast Pork Tenderloin Fennel Fall Bon Appétit
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in sliced fennel and onion and sauté until vegetables are very tender and caramelized, about 40 minutes. Add 1 tablespoon minced garlic and sauté until tender, about 5 minutes. Season with salt and pepper. (Fennel mixture can be prepared 1 day ahead. Cover and refrigerate.)
- Preheat oven to 450°F. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in skillet. Roasts pork until thermometer inserted into center registers 150°F, about 5 minutes. Remove pork from oven; cover with foil and keep warm.
- Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 tablespoon garlic to skillet with drippings and sauté over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper.
- Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch-thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.
ROASTED PORK TENDERLOIN WITH FENNEL AND CRANBERRIES
Fennel, rosemary and a touch of heat from cayenne pepper add wonderful flavor to pork tenderloin. Any leftovers are delicious grilled into paninis with brie. -Judy Armstrong, Prairieville, Lousiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork., In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown pork on all sides. Transfer to a rack in a shallow roasting pan. Roast 20-25 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 5 minutes before slicing., Meanwhile, in same skillet, heat remaining oil over medium-high heat. Add fennel and shallots; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes., To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.
Nutrition Facts : Calories 273 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 374mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges
FIVE-SPICE PORK TENDERLOIN
Five-spice powder is a pungent seasoning mix used widely in Chinese cooking. It is made of equal parts ground cloves, cinnamon, fennel seed, star anise, and Szechuan peppercorns and lends an irresistible flavor to pork tenderloin.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Combine spice powder and salt on a plate; generously coat pork tenderloins. Heat a large ovenproof skillet over medium-high heat, and pour in oil. Add tenderloins; brown well on all sides, about 4 minutes per side.
- Transfer to oven, and roast until meat is cooked through, about 15 minutes or until a meat thermometer inserted in the center registers 160 degrees. Remove from oven; let rest 5 minutes before slicing. Serve.
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- Mash garlic, fennel seeds and salt together on a cutting board with the flat side of a large knife. Place in a small bowl; stir in pepper and 1 1/2 teaspoons oil. Rub the fennel-seed mixture evenly over pork, pressing it into the crevices. Fold the thin tails underneath and secure with butcher's string or a toothpick.
- Heat a large ovenproof skillet over medium-high heat. Add the pork and cook until lightly browned on one side, about 1 1/2 minutes. Turn the tenderloins over, transfer the skillet to the oven and roast until the internal temperature registers 145 degrees F, 15 to 17 minutes.
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