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adwred · Posted: Thu Jun 07, 2007 3:21 pm Post subject: Fennel Seed Pork Tenderloin

The fennel in this, combined with the wine is incredible.

1 onion, sliced (optional)
1 lb (500 g) pork tenderloin
1 tbsp fennel seeds
¾ cup dry red wine
¼ cup finely chopped parsley
Extra-virgin olive oil and butter
Salt and pepper

In skillet, heat 1 tbsp each oil and butter over medium heat; cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl. If you're not doing veg, skip this step.

Meanwhile, cut pork into 1-inch thick medallions; season with ½ tsp salt and ¼ tsp pepper. Set aside.

In same skillet, heat 1 tbsp each oil and butter over medium-high heat; fry fennel seeds for 10 seconds. Add pork; brown on both sides, about 4 minutes. Pour in wine and increase heat to high; cover and cook for 3 minutes. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp, 2 to 3 minutes. Transfer pork to warm serving plate. Add onions (if using) and parsley to skillet and heat through, about 1 minute; spoon over pork. Otherwise, just pour the jus over the pork and sprinkle with parsley.

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I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.

adwred · Posted: Sun Dec 02, 2007 3:30 pm Post subject:

I had this for dinner last night. Yum.

_________________
I'm a vegetable-eater by proxy. I make sure to get 5-10 servings of herbivore per day.