Roast Pork Tenderloin w/ Lemon & Fennel
Source of Recipe
AMA Family Health Cookbook
List of Ingredients
2 teaspoons fennel seeds
1 teaspoon olive oil + 2 tsp.
3 cloves garlic + 1 clove, finely chopped
2 teaspoons gated lemon peel
1/2 teaspoon salt
3/4 teaspoon black pepper
2 pork tenderloins (3/4 lb each)
trimmed of fat and membrane
1 medium fennel bulb, trimmed and thin sliced
1 teaspoon sugar
1/2 cup chicken broth
1/4 cup dry white wine
1 tablespoon lemon juiceRecipe
Preheat oven to 425ºF. Coarsely crush the fennel seeds in a spice grinder or chop with large knife. In a small bowl, combine the fennel seeds with 1 tsp. oil, 3 of the chopped garlic cloves, the lemon peel, salt and pepper. Rub this seasoning mixture over both port tenderloins. Heat the remaining 2 tsp. of oil in large nonstick skillet. Cook the pork over medium high heat until browned on all sides, about 5 minutes.
Transfer the meat to a shallow roasting pan, leaving the drippings in the skillet. Place the pan in the preheated oven and roast until he meat registers 160ºF on a meat thermometer inserted into the thickest part, 20-25 minutes. Remove to a platter and let the meat sit for about 10 minutes before slicing. Serves 6.
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