Pork Tenderloin With Fennel Spice
photo by Bergy
- Ready In:
- 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
- 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).
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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.
This was awesome. I was skeptical about the fennel spice; it has an incredibly potent smell. Worries forgotten, the flavors mellow and meld into a truly fabulous dish. Recipe was made as directed, except for the medium rare directive (sorry, can't do meat that pink). Mean Chef, my husband told me to tell you that you are his hero.
This is such a quick easy recipe that tastes like you spent the whole day slaving over it. I keep a jar of the fennel spice mix in the freezer making this recipe even faster to make. I rubbed the fennel spice on in the morning, covered it and put it in the fridge until 45 minutes before preparing it. I didn't finish it in the oven I left it in the pan, sauted for 5 minutes each side added Chardonnay wine, scrapping up all the bits, swirled in the butter and let it reduce. It was perfect, just light pink and full of flavor. Thanks again Mean Chef for sharing another of your excellent recipes
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<p>Hello from suburban Fort Worth, Texas! <br /> <br /><br /> <br />______________________________________________ <br /> <br /> <br />*My rating system defined* <br /> <br />Very few recipes really knock my socks off - I love to cook but am not a gourmet. <br />This said: <br /> <br />***** - met all my expectations in taste & appearance; directions were clear & easy to follow. <br /> <br />**** - fell slightly short of my expectations in taste or appearance or directions were faulty or not completely clear. <br /> <br />*** - mediocre taste and/or appearance; most likely a recipe that I would not use again without much modification. <br /> <br />** - taste and/or appearance was not to my liking; a recipe that I would not attempt to modify or use again. <br /> <br />* - taste was absolutely not to my liking (I can't imagine ever using this rating as I can generally tell by the ingredients if I will enjoy the finished product or not) <br /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/chefbanner1.jpg alt= /> <br /> <br /> <br /><img src=http://i77.photobucket.com/albums/j44/scmurray51/hagshat.jpg alt= /> <br /> <br /><br /> </p>