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.
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.
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!
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
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!
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!