Main
Recipes
Main Ingredients
Meat and Poultry
pork
Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream Recipe

Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream Recipe

Posted by

Rate It!

Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream

Add your photo!

Ingredients

Count

Nutrition

501

Calories

Comments Print recipe

Ingredients:

Serving

3 tbsp olive oil
2 tsp fennel seeds, crushed
2 medium fennel bulbs, quartered, cored, thinly sliced
1 large onion, thinly sliced
2 tbsp minced garlic
2 12- oz pork tenderloins, trimmed , each cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups canned low-salt chicken broth
1/2 cup whipping cream
fennel fronds

Directions:

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in sliced fennel and onion and sauté until vegetables are very tender and caramelized, about 40 minutes. Add 1 tablespoon minced garlic and sauté until tender, about 5 minutes. Season with salt and pepper. (Fennel mixture can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 450°F. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in skillet. Roasts pork until thermometer inserted into center registers 150°F, about 5 minutes. Remove pork from oven; cover with foil and keep warm.
Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 tablespoon garlic to skillet with drippings and sauté over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper.
Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch-thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	501.22 Kcal (2099 kJ)
Calories from fat	178.82 Kcal
		% Daily Value*
Total Fat	19.87g	31%
Cholesterol	128.34mg	43%
Sodium	391.66mg	16%
Potassium	1662.78mg	35%
Total Carbs	33.93g	11%
Sugars	10.84g	43%
Dietary Fiber	8.12g	32%
Protein	42.1g	84%
Vitamin C	27.3mg	46%
Iron	4.3mg	24%
Calcium	148.6mg	15%

Amount Per 100 g
Calories	85.55 Kcal (358 kJ)
Calories from fat	30.52 Kcal
		% Daily Value*
Total Fat	3.39g	31%
Cholesterol	21.9mg	43%
Sodium	66.85mg	16%
Potassium	283.8mg	35%
Total Carbs	5.79g	11%
Sugars	1.85g	43%
Dietary Fiber	1.39g	32%
Protein	7.19g	84%
Vitamin C	4.7mg	46%
Iron	0.7mg	24%
Calcium	25.4mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Mediterranean Vegetables in a Creamy White Wine Sauce

Olive oil, Green bell pepper, diced and 8 more..
Cream of Chanterelle Soup

Olive oil, Chopped onion, Chopped garlic and 7 more..
Cannellini Bean and Sausage Gratin

Olive oil and 11 more..
Southwest Risotto

Onion, chopped, Garlic cloves, crushed, Butter , mellted and 9 more..
Spaghetti Diablo with Shrimp

Olive oil, Green bell pepper, chopped and 13 more..
Smoked Paprika Open Face Lasagna (Jeffrey Saad)

Olive oil , plus 2 tbsp extra-virgin and 13 more..