Pork Tenderloin With Fennel Seed And Onions Best Recipes

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PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL CREAM

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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

Ingredients:

  • 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 FENNEL SEED AND ONIONS

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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

Ingredients:

  • 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

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