| Cuisine: American | Type: Main Course | Serves: 2 |
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Source:
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Eating Well |
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Attributes:
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Healthy |
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Comments:
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Low carb |
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Serving Suggestions:
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Ingredients:
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2 cloves garlic, crushed 1-1/2 tsp. fennel seeds 1/4 tsp. salt, plus more to taste 1/4 tsp. freshly ground black pepper, plus more to taste 1-1/2 tsp. olive oil, divided 1 8 oz. pork tenderloin, trimmed of fat & membrane 3/4 cup chopped fennel bulb, plus fronds for garnish 1/2 small onion, chopped 2/3 cup reduced-sodium chicken broth 1/4 cup dry white wine 1-1/2 tsp. reduced-fat sour cream (optional) |
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Instructions:
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1. Preheat oven to 425°F. Mash garlic, fennel seeds, and 1/4 teaspoon salt together on a cutting board with the flat side of a knife. Place in a small bowl; stir in pepper and 1/2 teaspoon olive oil. 2. Rub the fennel-seed mixture evenly over the tenderloin, pressing it into the crevices. Fold the thin tail underneath and secure with string or a toothpick. 3. Heat a large ovenproof skillet (cast iron preferred) over medium-high heat. Add the tenderloin and cook until lightly browned on one side, about 1-1/2 minutes. Turn the tenderloin over, transfer the skillet to the oven, and roast for about 20 minutes, or until the internal temperature reaches 150°F. 4. Meanwhile, heat the remaining 1/2 teaspoon oil in a heavy saucepan over medium-low heat. Add fennel and onions and cook, stirring often, until softened, 2 to 3 minutes. Add broth and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 to 15 minutes. Transfer to a blender or food processor and purée. Return to the saucepan and keep warm. 5. When the pork is ready, transfer it to a carving board, cover loosely, and keep warm. Place the skillet (do not wipe it) over medium-high heat. Pour in wine and bring to a boil, stirring. Boil until reduced by half, about 2 minutes. Add to the fennel sauce, along with sour cream (if using). Taste and adjust seasonings. Remove the string or toothpick from the tenderloin and carve into 1/2-inch-thick slices. Spoon the sauce onto plates and fan pork slices over the top. Garnish with a few fennel fronds. |
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Related recipes:
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None |
2005-05-01