Platter Talk › Recipes by Ingredient › Pork Recipes › Roasted Pork Tenderloin with Fennel
5 from 6 votes
Posted by Dan from Platter Talk
on Sep 23, 2019, Updated Jan 01, 2021
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Roasted Pork Tenderloin with fennel is a savory meal that is easy to make and can be ready to eat in just 30 minutes.
Read on, and I will show you how to cook pork tenderloin so tasty that it will make you squeal!
What is this?
Today I am showing you how to cook pork tenderloin in just 30 minutes. This inexpensive meal is perfect for fall or any season.
If you are not used to using fennel in your kitchen, you don’t know what you’re missing.
In the past, fennel seed is something that I use to think of as the main seasoning in Italian sausage.
Fennel seeds are sometimes confused with those of anise, which are similar in taste and appearance though smaller.
This roast fennel recipe is a great way to get familiar with the usefulness of cooking with fennel.
Likely because I haven’t used fennel very many times, I was tempted to supplement this dish with the addition of some more aromatics.
Perhaps some onion.
Maybe a bit of shallot I had on the countertop. I’m glad I resisted.
The flavor from these sauteed then roasted fennel bulbs on top of the fennel seed-encrusted meat was completely sufficient for an earthy, mellow flavor.
The garlic and lemon juice at the end nicely completed the dish making for a flavor profile that was expansive and all-encompassing but not at all overpowering.
This amazing pork tenderloin is done when it reaches an internal temperature of at least 145° F. I recommend using this instant-read thermometer for its accuracy and other features.
I love warm weather. I love bright sunny days, green grass, and being outside with bare feet and short pants.
Here in Wisconsin some of those things aren’t going to be possible for quite some time, but it’s not all bad. Our changing seasons include foods and flavors that are unique to each one.
I’m not looking forward to the bitter cold that may ensue down the road.
But if it brings with it a delicious and savory meal like this one, I’m confident that I can hold out till next spring for the warm, beautiful weather that I love.
Along with the wonderful dishes that are sure to tag along. Happy fall.
Be sure and try our other pork recipes including our Savory Pork Wellington!
Suggested Side Dishes for this Pork Tenderloin Recipe
- Garlic Mashed Potatoes
- Steamed Kale
- Balsamic Garlic Roasted Brussels Sprouts
Other delicious pork dishes
- Juice Box Pork with Sweet Potatoes
- Smoked Turkey Tenderloin
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Pork Tenderloin with Fennel
5 from 6 votes
Adapted from Ian Knauer
Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Yield: 4 people
By: Dan from Platter Talk
Ingredients
- 1 lb. pork tenderloin
- 1 tablespoon ground fennel seeds
- 2 tablespoon olive oil
- 2 fennel bulbs, trims removed and fronds reserved
- 3 cloves garlic, crushed
- salt and pepper
- 1 cup dry white wine
- 1 cup low sodium chicken broth
- 2 tablespoons unsalted butter
- juice form 1/2 lemon
US Customary – Metric
Instructions
Preheat oven to 350 degrees.
Use paper towel to pat dry the pork until dry.
Rub fennel seed in pork, evenly distributing throughout.
In oven-safe pan or skillet, heat olive oil on medium high heat.
Brown tenderloin on all sides for about six minutes. Set aside on plate.
Cut fennel into 1/2 inch wedges
Using the same pan, sauté fennel and garlic over medium heat until fennel is brown and tender, about six minutes.
Add wine and deglaze pan, scraping up brown bits.
Add butter and broth to pan and stir.
Place pork on top of fennel and transfer pan into oven.
Roast until internal temperature of pork reaches 145-150 degrees, about 15 minutes.
Transfer pork to a cutting board and let stand for 10 minutes.
While pork is resting, transfer hot skillet to stove top, bring contents to simmer until almost completely reduced.
Add lemon juice, reduce heat and stir in 1/2 cup reserved (and chopped) fronds.
Slice pork, serve over fennel wedges and top with sauce.
Notes
In lieu of crushed fennel seed, substitute crushed anise seed.
Nutrition
Calories: 346kcal, Carbohydrates: 11g, Protein: 26g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 88mg, Sodium: 141mg, Potassium: 1032mg, Fiber: 3g, Sugar: 0g, Vitamin A: 330IU, Vitamin C: 14.8mg, Calcium: 74mg, Iron: 2.2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Course: Dinner
Cuisine: American
Tried this recipe?Mention @plattertalk or tag #plattertalk!
Updated from the original post of September 17, 2019
Categorized as:
30 Minute Meals Dinner Entreés Fall Recipes High Protein Recipes Pork Recipes Roasted Recipes
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Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.
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