Recipe by Elly in Canada
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.
Top Review by Chef1MOM-Connie
Elly this is wonderful! I followed exactly and paired with your Recipe #171060
.Skillet Potatoes for a great weekend dinner for Mike and I. Leftovers just as fabulous and even moe so as the flavors sat around partying with each other into the pork. Fabulous. I rarely use fennel and need to add that to my regulars. What a lovely flavor it imparts. Made in honour of your lovely husband.
- 2 tablespoons extra virgin olive oil
- 2 onions, sliced
- 1 lb pork tenderloin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper, freshly ground
- 1 tablespoon fennel seed
- 3⁄4 cup dry red wine
- 1⁄4 cup parsley, finely chopped
Directions See How It's Made
- In skillet, heat 1 tbsp (15 mL) oil over medium heat.
- Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
- Meanwhile, 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.
- In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
- Add pork; brown on both sides, about 4 minutes.
- Pour in wine and increase heat to high; cover and cook for 3 minutes.
- Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
- Transfer pork to warm serving plate. Set aside.
- Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
- Makes 4 servings.
- Serving 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.