Pork Tenderloin With Lemon And Fennel

Recipe Ingredients

3 tablespoons	45ml	Lemon Olive Oil - (see recipe)
		= (or olive oil)
2		Garlic cloves - mashed with
1/2 teaspoon	2.5ml	Salt - to a paste
1 tablespoon	15ml	Finely-grated lemon zest
2 teaspoons	10ml	Fennel seeds - coarsely ground
1/2 teaspoon	2.5ml	Freshly-ground black pepper
2		Pork tenderloins - (1 1/2 lbs total) - trimmed
		Fennel Variation
1		Fennel bulb - trimmed, and
		Cut into long thin strips
1		Garlic clove - minced
1 teaspoon	5ml	Sugar
3/4 cup	177ml	Cool water
1 tablespoon	15ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees.

Heat the remaining 2 tablespoons lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices.

Fennel Variation: If you'd like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a teaspoon of sugar and cook, stirring, for 1 minute. Add 3/4 cup cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 tablespoon of fresh lemon juice and season with salt and pepper.

This recipe yields 4 to 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B47) - from the TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.