Pork Tenderloin With Fennel Seed and Onions

Submitted 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."

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 29.58 ml extra virgin olive oil
• 2 onions, sliced
• 453.59 g pork tenderloin
• 2.46 ml salt
• 1.23 ml pepper, freshly ground
• 14.79 ml fennel seed
• 177.44 ml dry red wine
• 59.14 ml parsley, finely chopped

directions

1. In skillet, heat 1 tbsp (15 mL) oil over medium heat.
2. Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
3. 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.
4. In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
5. Add pork; brown on both sides, about 4 minutes.
6. Pour in wine and increase heat to high; cover and cook for 3 minutes.
7. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
8. Transfer pork to warm serving plate. Set aside.
9. Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
10. Makes 4 servings.
11. 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.

Reviews

[Chef1MOM-Connie]

Elly this is wonderful! I followed exactly and paired with your Recipe #171060<br/>.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.

 

[Outta Here]

What a great pork dish! We love fennel, so I used fresh fennel bulb for 1 of the onions. Sauteed it along with the onion. Forgot the parsley, found it sitting on the cutting board after we had eaten! Duh!!! Served this with Elly's "<a href="/171060">Skillet Roasted Potatoes</a>" and sauteed chanterelles. Yummy Indian Summer dinner! Thanks, Elly. My picture doesn't do the dish justice. Will try again next time I make the dish:)