1/1 Photo of Pork Tenderloin With Fennel Seed and Onions
Elly in Canada's Note:
If you like the taste of fennel seed this is a wonderful dish! A quick and easy recipe, but good enough to serve to guests! Recipe from Homemakers Magazine.
My Private Note
Units: US | Metric
- 1In skillet, heat 1 tbsp (15 mL) oil over medium heat.
- 2Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
- 3Meanwhile, 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.
- 4In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
- 5Add pork; brown on both sides, about 4 minutes.
- 6Pour in wine and increase heat to high; cover and cook for 3 minutes.
- 7Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
- 8Transfer pork to warm serving plate. Set aside.
- 9Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
- 10Makes 4 servings.
- 11Serving 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.
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Nutritional Facts for Pork Tenderloin With Fennel Seed and Onions
Serving Size: 1 (225 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 280.8
- Calories from Fat 118
- Total Fat 13.1 g
- Saturated Fat 3.0 g
- Cholesterol 74.8 mg
- Sodium 353.1 mg
- Total Carbohydrate 7.7 g
- Dietary Fiber 1.4 g
- Sugars 2.6 g
- Protein 24.1 g