Pork And Fennel Saute Recipes

LOIN OF PORK WITH FENNEL AND GARLIC

Steps:

• Preheat the oven to 400 degrees F. Allow the pork to stand at room temperature for 30 minutes.
• Place the pork, fat side up, in a roasting pan just large enough to hold it comfortably. In the bowl of a food processor fitted with a steel blade process the garlic, rosemary, lemon zest, and fennel seeds until roughly chopped. Add the olive oil, mustard, salt and pepper and process until it forms a smooth paste. Rub the paste on top of the pork and roast for 1 to 1 1/4 hours, or until the internal temperature reaches 140 degrees F. Remove from the oven, transfer to a cutting board, and cover with aluminum foil. Allow to sit for 20 minutes, then remove the strings, slice between the bones and serve warm.

ROAST LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
• Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.

PORK CHOPS WITH FENNEL AND CAPER SAUCE

Steps:

• In a large, heavy skillet heat the olive oil over high heat. Season the pork chops with salt and pepper. Add the pork to the pan and brown on both sides, about 4 minutes each side. Remove the pork from the pan, cover loosely with foil, and set aside.
• Add the fennel, shallots, and 1/3 cup parsley to the pan and cook over medium heat until beginning to brown, about 5 minutes. Add the wine. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the tomatoes and stir. Add the pork back into the pan, nestling the chops between the fennel and tomatoes so they are mostly submerged in the pan juices. Cook until the fennel is tender and the pork is done, about 12 to 15 minutes.
• Place the pork on a serving dish. To finish the sauce, add the lemon zest, remaining 1/3 cup parsley, capers, and 3/4 teaspoon each salt and pepper. Stir to combine. Spoon over the pork chops and serve immediately.

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL AND FENNEL CREAM

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in sliced fennel and onion and sauté until vegetables are very tender and caramelized, about 40 minutes. Add 1 tablespoon minced garlic and sauté until tender, about 5 minutes. Season with salt and pepper. (Fennel mixture can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450°F. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in skillet. Roasts pork until thermometer inserted into center registers 150°F, about 5 minutes. Remove pork from oven; cover with foil and keep warm.
• Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 tablespoon garlic to skillet with drippings and sauté over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper.
• Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch-thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.

LOIN OF PORK WITH FENNEL

Steps:

• Preheat the oven to 425 degrees F.
• For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
• Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
• Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES

Steps:

• Preheat oven to 350°F with rack in middle.
• Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
• Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
• Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté 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 center of pork registers 145 to 150°F, about 15 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 liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

PORK AND FENNEL SAUSAGE ROLLS

Steps:

• Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
• In a large skillet, heat olive oil over medium. Add garlic and cook for 30 seconds. Stir in 1 teaspoon fennel seeds and chopped thyme, and cook for another minute or until fragrant.
• Add onion and celery and cook until onions soften, about 5 minutes. Add carrots and a large pinch of salt and cook until vegetables are tender, about 20 minutes. Transfer to a large mixing bowl and set aside to cool.
• Once vegetables have cooled, add ground pork, bread crumbs, 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Using your hands, mix thoroughly until well combined.
• Roll the chilled puff pastry dough to about 1/8-inch thick. Cut pastry into four equal rectangles. In the center of each pastry, dollop a quarter of the pork mixture, then form it into a long sausage running lengthwise on the pastry strip. Lightly brush one long edge of the pastry with egg wash. Starting with the side without the egg wash, firmly fold the pastry over the meat filling to form long rolls, pinching to seal. Place on prepared baking sheet, seam-sides down.
• Lightly brush the top of each roll with egg wash and sprinkle with fennel seeds. Bake until sausage rolls are golden brown, about 35 to 40 minutes. Serve warm or at room temperature.

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL CREAM

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
• Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
• Reduce heat to medium-low.
• Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
• Add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
• Season with salt and pepper.
• (Fennel mixture can be prepared 1 day ahead; cover and refrigerate).
• Preheat oven to 450ºF.
• Heat 1 teaspoon olive oil in another heavy large skillet over high heat.
• Season pork tenderloins with salt and pepper.
• Add pork to skillet; cook until brown on all sides, about 10 minutes.
• Transfer pork to baking sheet; reserve drippings in skillet.
• Roast pork until thermometer inserted into center registers 150ºF, about 5 minutes.
• Remove pork from oven; cover with foil and keep warm.
• Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes.
• Increase heat to high.
• Add white wine and boil until liquid is reduced to glaze, about 2 minutes.
• Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
• Season sauce to taste with salt and pepper.
• Rewarm fennel mixture over medium heat until heated through.
• Divide fennel mixture among 4 plates.
• Cut pork into 1/2-inch thick rounds.
• Arrange pork atop fennel.
• Spoon sauce over pork.
• Garnish with fennel fronds.

PORK AND FENNEL SAUTE

Steps:

• Cut off the fennel fronds and stalks, Chop 2 tablespoons of the fronds. Reserve.
• Cut bulb in half lengthwise and thinly slice. Set aside.
• Whit the heel of your hand, gently flatten the pork. On a sheet of wax paper, dredge the pork in flour, shaking off the excess.
• In a large skillet, heat 1 T of the oil over moderately high heat. Add the pork and cook for 3 minutes on each side or until just cooked through. Transfer to a plate.
• Add the remaining oil, onion, and garlic and saute until softened.
• Add the sliced fennel and saute for 5 minutes, or until crisp-tender.
• Add the apple and saute for 5 minutes more.
• Stir in the broth, 1/2 cup water, salt and pepper and bring to a boil.
• Reduce to a simmer, return pork to the pan and cook for 1 minute, until heated through.
• Serve with sour cream and reserved fennel fronds.

ONE-POT ROAST PORK CHOPS WITH FENNEL & POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the potatoes, fennel, pepper, thyme and garlic in a large roasting tin. Mix together the tomato paste and stock, then pour into the pan. Tightly cover with foil and cook for 30 mins. Take out of the oven and increase the temperature to 220C/200C fan/gas 7.
• Remove the foil and place the pork in the roasting tin, nestling in between the veg. Season well and return to the oven for 15-20 mins more or until golden brown and cooked through. Serve with the pan juices drizzled over.

PEAR 'N' FENNEL PORK

Steps:

• Sprinkle pork chops with salt and pepper. In a large skillet, cook chops in oil over medium-high heat until juices run clear, 4-5 minutes on each side; drain. Set chops aside and keep warm. , In the same skillet, saute the onion and fennel in butter until crisp-tender. In a small bowl, combine the cornstarch, pear nectar, syrup and nutmeg until smooth; add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve over pork chops.