Janet prepared the following pork tenderloin recipe for our dinner last week. The fennel was a wonderful companion flavor to the pork.
Pork Tenderloin with Fennel----2 Servings
2 tsp. olive oil
1/2C. chopped fresh fennel
2 large garlic cloves, minced
2/3 C. canned unsalted chicken broth
1/2 tsp. fennel seeds, crushed
8 oz. pork tenderloin
Saute fennel and half of garlic over medium heat until almost tender, about 5 minutes. Pour in 1/3 C. chicken broth and sprinkle in half of fennel seeds. Cover and simmer until fennel is very tender and liquid is absorbed, about 10 minutes. Season to taste with salt and pepper and cool.
Starting 1/2 inch up on 1 long side, cut through tenderloin to within 1/2 inch of opposite side. Open as for book. Continue cutting through thick portion of tenderloin until meat forms 1/2 inch thick rectangle. Spread fennel mixture evenly over pork. Beginning at 1 long end, roll pork up jelly roll style. Tie with string to secure. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Preheat oven to 425 degrees. Place pork in oven-proof skillet. Rub with remaining garlic clove and 1/4 tsp. fennel seeds. Season with salt and pepper. Roast for about 25 minutes. Remove from skillet and keep warm. Deglaze pan with remaining chicken broth. Boil until reduced by half. Cut pork into 1/2 inch slices and spoon sauce over.
2 tsp. olive oil
1/2C. chopped fresh fennel
2 large garlic cloves, minced
2/3 C. canned unsalted chicken broth
1/2 tsp. fennel seeds, crushed
8 oz. pork tenderloin
Saute fennel and half of garlic over medium heat until almost tender, about 5 minutes. Pour in 1/3 C. chicken broth and sprinkle in half of fennel seeds. Cover and simmer until fennel is very tender and liquid is absorbed, about 10 minutes. Season to taste with salt and pepper and cool.
Starting 1/2 inch up on 1 long side, cut through tenderloin to within 1/2 inch of opposite side. Open as for book. Continue cutting through thick portion of tenderloin until meat forms 1/2 inch thick rectangle. Spread fennel mixture evenly over pork. Beginning at 1 long end, roll pork up jelly roll style. Tie with string to secure. (Can be prepared 8 hours ahead. Cover and refrigerate.)
Preheat oven to 425 degrees. Place pork in oven-proof skillet. Rub with remaining garlic clove and 1/4 tsp. fennel seeds. Season with salt and pepper. Roast for about 25 minutes. Remove from skillet and keep warm. Deglaze pan with remaining chicken broth. Boil until reduced by half. Cut pork into 1/2 inch slices and spoon sauce over.
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