6 Reviews

I've made this a few times and now use about half the number of garlic cloves. If I recall correctly, Jamie says to bash the cloves up in the sauce after removing the meat, and this definitely helps to thicken the sauce. Yummy.

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Sous sous sous chef November 23, 2007

The meat itself was very bland. My whole family declared this "you've made better". I found that the whole bottle of wine did not reduce much, baking as directed until 150* internal temp. The fennel flavor was good, but since others thought that 1 T> was too much, I reduced it to 1 t. Other than that, I followed the directions exactly and it was very average. Since many others liked it, it must just be me.

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Queen B October 09, 2006

I just saw Jamie`s show where he made this moist and tender recipe! I used his idea to wet a piece of parchment and place it over the roast while baking. The fennel seed was also ground up using much more then a tablespoon! (He was very generous with the fennel)I used my Flavored Salt Flavored Seasoned Salt to rub into the pork before the fennel!

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Rita~ October 03, 2005

This was awsome anddefinately a keeper. I didn't get to use my fennel seeds (the little wild man dumped them in the garbage and thought it was hilarious). And my fathr-in-law owns a winery so I used one of his wines. He makes wonderful wine. Zaar World Tour 05

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Amis October 01, 2005

This was YUMMY!! I, ahem, used too much fennel seed but... next time I'll read the recipe properly, lol. I wish I had used more fennel - 1 wasn't enough of a veggie for a family of 4 and it came out nice! I used a 3.20 lb *boneless* loin & we only ate about 1/2 of it. I just might serve this at a holiday! Thanks!

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Elmotoo September 29, 2005

This yielded a nice flavorful tenderloin. I did not use the fennel bulb as we could not find one. The fennel flavor was very obvious, but after the second and third bite it mellowed out quite a bit. If you are using a smaller pork tenderloin for this recipe I would suggest using 1/2 the fennel. But wonderful flavors and so easy to cook! I will make this again!

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NcMysteryShopper September 28, 2005
Loin of Pork in White Wine With Garlic, Fennel and Rosemary