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Roasted fennel-seasoned pork tenderloin
served with a white wine and sour cream pan sauce.
Pork Tenderloin with
Fennel.
- 4 garlic cloves
1 tablespoon fennel seed
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 tablespoon vegetable oil
2 pork tenderloins, about 1 1/2 pounds total
1/2 tablespoon vegetable oil
1 1/2 cups chopped leeks
1 onion, chopped
1 1/4 cups chicken broth
1/2 cup white wine
1 tablespoon sour cream
- In a large bowl mash together garlic cloves,
fennel seed, salt. Stir in pepper, and 1/2 tablespoon oil.
- Rub the mixture over tenderloins, pressing
in well.
- Heat a large skillet over medium-high
heat. Add the pork and cook until lightly browned, about 1 1/2
minutes on each side. Transfer to the oven and roast about 20
minutes, or until the internal temperature reaches 145°F
(approximately 60°C).
- Meanwhile, heat 1/2 tablespoon oil in
a heavy saucepan over medium-low heat. Add chopped leeks and
chopped onion; cook, stirring often, until softened, about 3
to 5 minutes. Add chicken broth and bring to a simmer. Cover
and cook until the vegetables are tender, about 10 to 15 minutes.
Transfer to a food processor and blend until smooth. Return to
the saucepan and keep warm.
- Remove the pork from the baking pan and
set aside, keeping meat warm. Add white wine to pan and cook,
stirring until well blended with the pan drippings and reduced
by half. Add to the fennel mixture with sour cream. Serve the
sauce with the sliced pork.
Makes 6 servings.
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