PORK TENDERLOIN WITH FENNEL SEED AND ONIONS RECIPE – FOOD.COM
Total time: 40 minutes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 4 serving(s)
|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|
- 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.
Calories 280.8, FatContent 13.2, SaturatedFatContent 3.1, CholesterolContent 74.8, SodiumContent 353.2, CarbohydrateContent 7.7, FiberContent 1.5, SugarContent 2.7, ProteinContent 24.2
FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES RECIPE
Provided by: Ian Knauer
Total time: 45 min
Cook time: 20 min
Yield: Makes 4 servings
|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|
- 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.
FENNEL-CRUSTED PORK LOIN & ROASTED POTATOES & PEARS RECIPE …
Provided by: Sara Quessenberry
Total time: 1 hours 30 minutes
Prep time: 15 minutes
Yield: Makes 4 servings
|1 tablespoon fennel seeds|
|2 cloves garlic, minced|
|4 tablespoons olive oil|
|Kosher salt and pepper|
|2 pounds boneless pork loin|
|2 red onions, quartered|
|1 pound small white potatoes, quartered|
|3 firm pears (such as Bartlett), cored and quartered|
- Heat oven to 400° F. Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Rub the mixture over the pork, then place the pork in a large roasting pan. In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil. Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F). Transfer the pork to a cutting board and let rest at least 5 minutes before slicing. Serve with the roasted produce.
Calories 414 calories, CarbohydrateContent 42 g, CholesterolContent 136 mg, FatContent 46 g, FiberContent 4 g, ProteinContent 48 g, SaturatedFatContent 11 g, SodiumContent 1045 mg, SugarContent 19 g
FENNEL SEED SPIKED PORK ROAST RECIPE | ALLRECIPES
Provided by: wsf
Categories: Pork Roast
Total time: 5 hours 20 minutes
Prep time: 20 minutes
Cook time: 5 hours 0 minutes
Yield: 1 8-pound roast
|2 tablespoons fennel seed|
|2 teaspoons dried rosemary|
|1 teaspoon dried thyme leaves|
|1 teaspoon whole black peppercorns|
|1 tablespoon coarse sea salt|
|5 tablespoons minced garlic|
|2 tablespoons ouzo|
|1 (8 pound) fresh Boston butt pork roast|
|2 large onions, thickly sliced|
|1 fennel bulb, sliced thickly|
|water as needed|
- Preheat oven to 325 degrees F (165 degrees C).
- Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
- Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
- Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.
Calories 252 calories, CarbohydrateContent 3.3 g, CholesterolContent 75.1 mg, FatContent 16.6 g, FiberContent 0.8 g, ProteinContent 20.6 g, SaturatedFatContent 6.1 g, SodiumContent 285.2 mg, SugarContent 1 g