Recipe by SusieQusie
Update: Adopted from the Recipezaar account on 9/15/2006. Original author - Mean Chef.
Top Review by zeldaz51
Oh, this is a good one! I seldom give five stars, but this recipe deserves it! The fennel rub give the dish a wonderful perfume, before, during, and after cooking. Plus it's incredibly simple, even a beginner would have good results with this. We keep lots of rubs in our pantry, but I would recommend making the fennel rub the day you will be using it, as the aroma might fade quickly. It's best to buy whole spices and grind or crush them as needed, if at all possible, as once they are broken they fade within a few months. We cut the amount of the fennel rub because we were only cooking one small tenderloin, and these are the amounts we used: 3 tablespoons fennel, 1 1/2 teaspoons coriander, 1 1/2 teaspoons salt, and 1 teaspoon peppercorns. We had a small amount of the rub left over, and will use that in some other application within a couple of days. We ate this with Recipe #186141 and some steamed broccoli and it was a perfect meal for us. We will be making this one regularly and I am going to seek out more of Mean Chef's recipes now that I've tried one.
- 1 pork tenderloin
- 1⁄4 cup fennel mixed spice (Fennel Spice Rub for Turkey (Michael Chiarello))
- 1⁄2 cup dry white wine
- 1 tablespoon unsalted butter
Directions See How It's Made
- Cut the tenderloin in half crosswise, coat each half liberally with the fennel spice rub.
- Next heat a saute pan to medium high, add a couple of tablespoons of oil to coat the pan bottom and sear the tenderloins well.
- Put the pan in a 400 degree oven for 12-15 minutes.
- Remove pan when tenderloin is done (it should be pink- medium rare) and let the meat rest on your cutting board for 10 minutes.
- Take your pan with all the gunk on the bottom, put it on high heat, add about a half cup of white wine and scrape while the wine is boiling to get all of the gunk off the bottom.
- As soon as the wine has reduced to a very syrupy consistency remove from the heat and swirl in a pat of butter.
- Slice meat and pour sauce over (you will have very little sauce but it will be intense).