Ingredients

The following ingredients have 4 Servings
  • 1 lb. pork tenderloin
  • 1 tablespoon ground fennel seeds
  • 2 tablespoon olive oil
  • 2 fennel bulbs (trims removed and fronds reserved)
  • 3 cloves garlic (crushed)
  • salt and pepper
  • 1 cup dry white wine
  • 1 cup low sodium chicken broth
  • 2 tablespoons unsalted butter
  • juice form 1/2 lemon

Instruction

  • Preheat oven to 350 degrees.
  • Use paper towel to pat dry the pork until dry.
  • Rub fennel seed in pork, evenly distributing throughout.
  • In oven-safe pan or skillet, heat olive oil on medium high heat.
  • Brown tenderloin on all sides for about six minutes. Set aside on plate.
  • Cut fennel into 1/2 inch wedges
  • Using the same pan, sauté fennel and garlic over medium heat until fennel is brown and tender, about six minutes.
  • Add wine and deglaze pan, scraping up brown bits.
  • Add butter and broth to pan and stir.
  • Place pork on top of fennel and transfer pan into oven.
  • Roast until internal temperature of pork reaches 145-150 degrees, about 15 minutes.
  • Transfer pork to a cutting board and let stand for 10 minutes.
  • While pork is resting, transfer hot skillet to stove top, bring contents to simmer until almost completely reduced.
  • Add lemon juice, reduce heat and stir in 1/2 cup reserved (and chopped) fronds.
  • Slice pork, serve over fennel wedges and top with sauce.