Email to MEAN CHEF      

Recipe Categories: MEANCHEF's HOME PAGEAPPETIZERS Asparagus BBQ Beans Beef BREAD BREAKFASTBRUNCH Brines Broccoli Brusselssprouts Cabbage Cake CANDY CASSEROLES Cauliflower Cheese Chicken Chiles Clams Condiment COOKIES Corn Crab DESSERTS DipsandSpreads Dough Drinks Duck Eggplant EGGS Favorites FISHandSEAFOOD FROSTING Gumbo Halibut IceCream Lamb MakeYourOwn MARINADES MEATS Muffins Mushrooms Mussels Oysters PASTA PASTRIES PIE PIZZA Pork Potato POULTRY RICE Roux RUBS SALADandDRESSING Salmon Salsa SANDWICHES SAUCES Scallops Shrimp Snapper SOUP SOUPSandSTEWS Spinach STEW STOCK TART Tuna VEGETABLES

Pork Tenderloin with Fennel Spice




Source of Recipe


???


List of Ingredients




1 pork tenderloin
1/4 cup fennel mixed spice rub - see separate recipe
1/2 cup dry white wine
1 tablespoon unsalted butter


Recipe



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).