Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
Photo by Romulo Yanes

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 medium fennel bulbs
  • ½ teaspoon fresh lemon juice
  • ¼ cup dry white wine
  • 1 teaspoon fennel seeds
  • 2 tablespoons unsalted butter
  • 3 cloves garlic
  • + 2 more ingredients
    • 1 pound pork tenderloin
    • ½ cup chicken stock or low-sodium chicken broth

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 wed...

View full recipe at Epicurious

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