ROASTED PORK TENDERLOIN AND FENNEL WEDGES (for four)
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1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
¼ cup dry white wine
½ cup reduced sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
½ teaspoon fresh lemon juice, or to taste
- Preheat oven to 350* with rack in middle.
- Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with the bottom of a heavy skillet.
- Pat pork dry, then sprinkle with crushed fennel seeds and ½ teaspoon each salt and pepper. Cut fennel bulbs lengthwise into ½ inch wedges.
- Heat oil in a 12 inch ovenproof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 5 minutes total, then transfer to a plate. Saute garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into the center of pork registers 145 to 150*, about 30 minutes. Transfer pork to a cutting board and let rest 10 minutes.
- Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of the liquid has evaporated. Stir in lemon juice and ¼ cup chopped fennel fronds. Slice pork and serve over fennel with sauce.
from Gourmet Magazine, February, 2009