Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Team this outstanding entrée with some steamed broccoli and a fruity Zinfandel. Ingredients:
3 tablespoons olive oil |
2 teaspoons fennel seeds, crushed |
2 medium fennel bulbs, quartered, cored, thinly sliced |
1 large onion, thinly sliced |
2 tablespoons minced garlic |
2 12-ounce 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:
1. 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.)
2. 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.
3. 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.
4. 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.
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