Pork Tenderloin With Sauteed Onion And Fennel And Fennel Cream Recipes

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PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL CREAM



Pork Tenderloin With Sauteed Onion and Fennel Cream image

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

3 tablespoons olive oil
2 teaspoons fennel seeds, crushed
2 medium fennel bulbs, quartered, cored, thinly sliced
1 large onion, thinly sliced
2 tablespoons garlic, minced
24 ounces pork tenderloin, cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups chicken broth
1/2 cup whipping cream
fennel leaves

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 LEMON AND FENNEL



Pork Tenderloin with Lemon and Fennel image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 14

3 tablespoons lemon olive oil, recipe follows, or olive oil
2 garlic cloves, mashed to a paste with 1/2 teaspoon salt
1 tablespoon finely grated lemon zest
2 teaspoons fennel seeds, coarsely ground
1/2 teaspoon freshly ground black pepper
2 pork tenderloins (1 1/2 pounds total) trimmed
1 fennel bulb, trimmed and cut into long thin strips
1 garlic clove, minced
1 teaspoon sugar
3/4 cup cool water
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
1 cup extra-virgin olive oil, olive oil, grapeseed oil, or other vegetable oil
2 tablespoons finely grated lemon zest

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.

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL AND FENNEL CREAM



Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream image

Categories     Milk/Cream     Onion     Pork     Vegetable     Roast     Pork Tenderloin     Fennel     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons fennel seeds, crushed
2 medium fennel bulbs, quartered, cored, thinly sliced
1 large onion, thinly sliced
2 tablespoons minced garlic
2 12-ounce pork tenderloins, trimmed, each cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups canned low-salt chicken broth
1/2 cup whipping cream
Fennel fronds

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.

PORK TENDERLOIN WITH PEACH CHUTNEY AND FARRO WITH FENNEL AND ONIONS



Pork Tenderloin with Peach Chutney and Farro with Fennel and Onions image

Provided by Anne Burrell

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

1 cup farro
4 to 5 sprigs thyme, tied with butcher's twine
1 fresh bay leaf
4 cups chicken stock
Kosher salt
6 tablespoons extra-virgin olive oil
1/2 bulb fennel, cored and diced, plus 1/4 cup fronds, chopped and some reserved whole
1 small onion, diced
One 14-ounce can cannellini beans, drained
1 clove garlic, minced
1/4 cup freshly grated Parmesan cheese
1 pork tenderloin
1 tablespoon plus 1/4 teaspoon fennel pollen
Crushed red pepper
2 peaches, peeled and diced
1 tablespoon whole-grain mustard
1 tablespoon maple syrup
1 tablespoon balsamic vinegar

Steps:

  • To a medium saucepan, add the farro, thyme bundle, bay leaf, 2 1/2 cups of the chicken stock and salt to taste. Cover and bring to a boil, then reduce to a simmer and cook until the farro is tender, adding 1/2 cup water if the pot looks dry towards the end of the cooking time, 25 to 30 minutes. Discard the thyme bundle and bay leaf and strain out the farro.
  • Add 2 tablespoons of the olive oil to the pan that the farro was cooked in and return to heat. Add the fennel and half of the diced onion and saute until translucent, 5 to 7 minutes. Add the cannellini beans and garlic and cook for 2 minutes. Add the cooked farro and grated Parmesan cheese and stir to combine. Fold in the chopped fennel fronds.
  • Preheat the oven to 400 degrees F.
  • Season the pork tenderloin generously with salt and 1 tablespoon of the fennel pollen. Heat 2 tablespoons olive oil in a large saute pan over medium-high heat. Add the pork and sear on all sides until evenly golden brown,10 minutes. Remove the pork from the pan and place onto a sheet tray. Reserve the pan that the pork was cooked in for later, draining off any excess oil. Transfer the pork into the oven and bake for 7 to 8 minutes, or until it reaches an internal temperature of 140 degrees F. Set aside to rest for 10 minutes, then cut the pork into 1/2-inch slices.
  • Place the saute pan that the pork was cooked in back onto the heat and add the remaining 2 tablespoons olive oil and the other half of the onion. Season with salt and crushed red pepper. Cook, stirring occasionally, until the onion is soft, 5 minutes. Add the peaches, whole-grain mustard, maple syrup, balsamic vinegar, remaining 1 1/2 cups chicken stock and remaining 1/4 teaspoon fennel pollen. Stir to combine and cook until reduced, 5 to 7 minutes. Season to taste with salt. Plate the farro, followed by the sliced pork tenderloin and a generous scoop of sauce. Garnish with whole fennel fronds.

PORK TENDERLOIN WITH FENNEL SEED AND ONIONS



Pork Tenderloin With Fennel Seed and Onions image

If you like the taste of fennel seed this is a wonderful dish! A quick and easy recipe, but good enough to serve to guests! Recipe from Homemakers Magazine.

Provided by Elly in Canada

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
2 onions, sliced
1 lb pork tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1 tablespoon fennel seed
3/4 cup dry red wine
1/4 cup parsley, finely chopped

Steps:

  • In skillet, heat 1 tbsp (15 mL) oil over medium heat.
  • Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
  • Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
  • In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
  • Add pork; brown on both sides, about 4 minutes.
  • Pour in wine and increase heat to high; cover and cook for 3 minutes.
  • Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
  • Transfer pork to warm serving plate. Set aside.
  • Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
  • Makes 4 servings.
  • Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.

Nutrition Facts : Calories 280.8, Fat 13.2, SaturatedFat 3.1, Cholesterol 74.8, Sodium 353.2, Carbohydrate 7.7, Fiber 1.5, Sugar 2.7, Protein 24.2

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES



Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges image

Provided by Ian Knauer

Categories     Roast     Sauté     Quick & Easy     Dinner     Pork Tenderloin     Fennel     Winter     Healthy     Candy Thermometer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste

Steps:

  • Preheat oven to 350°F with rack in middle.
  • Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
  • Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
  • Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
  • Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC



Roasted Pork Tenderloin with Fennel and Garlic image

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

12 garlic cloves, peeled
3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
3 tablespoons olive oil
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
1/2 teaspoon dried oregano

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

ROASTED PORK TENDERLOIN WITH FENNEL AND CRANBERRIES



Roasted Pork Tenderloin with Fennel and Cranberries image

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

1 teaspoon kosher salt
1 teaspoon fennel seeds, crushed
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
2 tablespoons olive oil, divided
2 medium fennel bulbs, halved and thinly sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1-1/2 cups dry white wine or chicken broth
1 cup dried cranberries
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
Fennel fronds, optional

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

ROASTED PORK, FENNEL, AND ONIONS



Roasted Pork, Fennel, and Onions image

Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Pork

Time 1h50m

Yield 10

Number Of Ingredients 12

2 tablespoons butter
1 cup fresh sage
1 ½ tablespoons freshly ground black pepper
2 teaspoons freshly ground cumin seed
1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
2 tablespoons olive oil
3 bulbs fennel, trimmed, tops reserved
1 ½ cups orange juice
4 red onions with peel, halved
½ cup chicken stock
1 tablespoon balsamic vinegar
salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
  • Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
  • Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
  • Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
  • Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
  • Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g

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From mealsteps.com


PORK TENDERLOIN CHILI STEW - THERESCIPES.INFO
Jul 26, 2021Add the diced pork and saute for about 5 minutes until all pork turns white. Add garlic, onion, potatoes bell pepper, salt, ground pepper, oregano, chili powder and cumin and saute for another 5-7 minutes or until vegetables begin to soften making sure that the seasonings are stirred evenly throughout.
From therecipes.info


ROAST PORK TENDERLOIN WITH FENNEL - WHITE COAT PINK APRON
2017-06-05 Instructions. Preheat the oven to 450F. Place the fennel, onion, and pear on a baking sheet. Drizzle with the vinegar and olive oil, and sprinkle with salt. Use your hands to toss, and then spread everything out evenly on the baking sheet. Bake for 15-20 minutes.
From whitecoatpinkapron.com


SAUTEED PORK TENDERLOIN, WITH VARIATIONS - WASHINGTON POST
2008-03-26 Remove the silver skin and any membranes or fat from the tenderloin; reserve the meat scraps for a pan sauce with vegetables (see quick stock variation, below). Cut the meat on the diagonal into 1 ...
From washingtonpost.com


PORK TENDERLOIN WITH FENNEL AND ONION JAM - TASTE OF BEIRUT
2010-11-01 Heat some oil in a pan; season the tenderloin with all the spices and sear on all sides for about five minutes; remove from the pot and add the sliced onion and fennel; fry for 10 to 15 minutes until translucent. Add some molasses and keep frying on very low heat for another 15 minutes. Place the pork back in the dish.
From tasteofbeirut.com


BACON WRAPPED PORK TENDERLOIN WITH ROASTED FENNEL
2021-03-08 Step-by-step instructions. Preheat the oven to 425 degrees and line a rimmed baking sheet with a sheet of parchment paper for easy clean-up. To prepare the fennel bulbs, lightly trim the base of each bulb and remove the stalks and fronds. Cut the bulbs lengthwise into wedges, which will hold together during cooking.
From culinaryhill.com


PAN-ROASTED PORK TENDERLOIN W/BALSAMIC-FENNEL CONFIT
2008-01-23 First you brown the pork tenderloin, remove it, then saute the fennel and shallots. I sliced the fennel in about 1/4 inch slabs. Maybe not the right configuration for this dish – next time I’d do what the recipe said – in 1/4 inch strips. The slices of fennel would work well in a baked dish, but this fennel needed to be tossed in the ...
From tastingspoons.com


RECIPES/PORK-TENDERLOIN-WITH-SAUTEED-ONION-AND-FENNEL-AND …
A collection of cooking recipes in json format. Contribute to dpapathanasiou/recipes development by creating an account on GitHub.
From github.com


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