Pork Tenderloin With Fennel Spice Recipes

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ROASTED PORK WITH FENNEL SPICE RUB



Roasted Pork with Fennel Spice Rub image

Provided by Michael Chiarello : Food Network

Yield 8 servings

Number Of Ingredients 12

2 Tbs. extra-virgin olive oil
2 cups thinly-sliced onions
Gray salt
freshly-ground pepper
1-1/2 tsp. finely-chopped fresh sage
1/2-cup water
4 lbs. pork leg or shoulder, at room temperature
About 1/4-cup Fennel Spice (recipe follows)
1 cup fennel seeds
3 Tbs. coriander
2 Tbs. white peppercorns
3 Tbs. kosher salt

Steps:

  • PORK: Heat the olive oil in a large saute pan over medium heat until hot. Add the onions and a pinch of salt and pepper. Reduce the heat to medium-low and cook for about 1 minute. Add the sage and cook until the onions stop releasing water (about 3 minutes). Add the water, cover and cook until the onions are very tender (about 10 minutes). Uncover and saute until the onions are very soft and the pan is dry again (about 2 minutes). Season well with salt and pepper.
  • Preheat the oven to 275 degrees F. Peel back the pork skin and spread the onions directly on the fat layer. Fold the skin back over the onions and tie closed with kitchen string. Season well all over with the Fennel spice. Arrange the meat on a rack in a roasting pan and cook until the meat is very tender (approx. 6-8 hours). The meat is ready when it pulls away easily if picked at with a pair of tongs. It is often easiest to cook the meat overnight or put it in the oven in the morning and let it cook all day - it doesn't need to be attended.
  • FENNEL SPICE RUB: Put the fennel seeds, coriander seeds and peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light-brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender or grinder occasionally to redistribute the seeds. Store in a tightly-sealed glass jar in a cool, dry place, or freeze.

LOIN OF PORK WITH FENNEL



Loin of Pork with Fennel image

Provided by Ina Garten

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

Good olive oil
1 tablespoon unsalted butter
2 cups sliced yellow onions (2 onions)
2 cups sliced fennel (1 large bulb)
Kosher salt
Freshly ground black pepper
2 teaspoons minced garlic (2 large cloves)
1 tablespoon minced fresh thyme leaves
1 tablespoon Pernod or white wine
3 cups fresh bread crumbs
1 (3 1/2-pound) loin of pork, butterflied

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.

PORK TENDERLOIN WITH FENNEL SPICE



Pork Tenderloin With Fennel Spice image

Make and share this Pork Tenderloin With Fennel Spice recipe from Food.com.

Provided by SusieQusie

Categories     Pork

Time 25m

Yield 2 serving(s)

Number Of Ingredients 4

1 pork tenderloin
1/4 cup fennel mixed spice (Fennel Spice Rub for Turkey (Michael Chiarello))
1/2 cup dry white wine
1 tablespoon unsalted butter

Steps:

  • Cut the tenderloin in half crosswise, coat each half liberally with the fennel spice rub.
  • Next heat a saute pan to medium high, add a couple of tablespoons of oil to coat the pan bottom and sear the tenderloins well.
  • Put the pan in a 400 degree oven for 12-15 minutes.
  • Remove pan when tenderloin is done (it should be pink- medium rare) and let the meat rest on your cutting board for 10 minutes.
  • Take your pan with all the gunk on the bottom, put it on high heat, add about a half cup of white wine and scrape while the wine is boiling to get all of the gunk off the bottom.
  • As soon as the wine has reduced to a very syrupy consistency remove from the heat and swirl in a pat of butter.
  • Slice meat and pour sauce over (you will have very little sauce but it will be intense).

Nutrition Facts : Calories 402.1, Fat 14.7, SaturatedFat 6.6, Cholesterol 179.4, Sodium 135, Carbohydrate 1.5, Sugar 0.6, Protein 52.2

PORK TENDERLOIN WITH FENNEL SEED AND ONIONS



Pork Tenderloin With Fennel Seed and Onions image

If you like the taste of fennel seed this is a wonderful dish! A quick and easy recipe, but good enough to serve to guests! Recipe from Homemakers Magazine.

Provided by Elly in Canada

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons extra virgin olive oil
2 onions, sliced
1 lb pork tenderloin
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1 tablespoon fennel seed
3/4 cup dry red wine
1/4 cup parsley, finely chopped

Steps:

  • In skillet, heat 1 tbsp (15 mL) oil over medium heat.
  • Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
  • Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
  • In same skillet, heat 1 tbsp (15 mL) oil 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 (30 mL), 2 to 3 minutes.
  • Transfer pork to warm serving plate. Set aside.
  • Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
  • Makes 4 servings.
  • Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.

Nutrition Facts : Calories 280.8, Fat 13.2, SaturatedFat 3.1, Cholesterol 74.8, Sodium 353.2, Carbohydrate 7.7, Fiber 1.5, Sugar 2.7, Protein 24.2

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES



Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges image

Provided by Ian Knauer

Categories     Roast     Sauté     Quick & Easy     Dinner     Pork Tenderloin     Fennel     Winter     Healthy     Candy Thermometer     Gourmet     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 9

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
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste

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 TENDERLOIN WITH FENNEL



Pork Tenderloin with Fennel image

Categories     Herb     Pork     Roast     Low Carb     Low Fat     Fennel     Bon Appétit

Yield Serves 2

Number Of Ingredients 6

2 teaspoons olive oil
1/2 cup chopped fresh fennel
2 large garlic cloves, minced
2/3 cup canned unsalted chicken broth
1/2 teaspoon fennel seeds, chopped
8 ounces pork tenderloin

Steps:

  • Heat oil in heavy large ovenproof skillet over medium heat. Add fennel and half of garlic and sauté until almost tender, about 5 minutes. Pour in 1/3 cup chicken broth and sprinkle over half of fennel seeds. Cover and simmer until fennel is very tender and liquid is absorbed, about 10 minutes. Season to taste with salt and pepper. Cool.
  • Starting 1/2 inch up on 1 long side, cut through tenderloin to within 1/2 inch of opposite side. Open as for book. Continue cutting through thick portion of tenderloin until meat forms 1;/2-inch-thick rectangle. Spread fennel mixture evenly over pork. Beginning at 2 long end, roll pork up jelly roll style. Tie pork with stirring to secure. (Can be prepared 8 hours ahead. Cover and refrigerate.)
  • Preheat oven to 425°F. Place pork in same skillet. Rub pork with remaining garlic clove and 1/4 teaspoon fennel seeds. Season with salt and pepper. Roast in oven until pork is cooked through, about 25 minutes. Remove pork from skillet and keep warm. Pour remaining 1/3 cup chicken broth into skillet. Boil until reduced by half, about 1 minute. Remove string from pork. Cut pork into 1-inch pieces. Divide between plates, cut side up. Spoon sauce over pork and serve.

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL AND FENNEL CREAM



Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream image

Categories     Milk/Cream     Onion     Pork     Vegetable     Roast     Pork Tenderloin     Fennel     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

3 tablespoons olive oil
2 teaspoons fennel seeds, crushed
2 medium fennel bulbs, quartered, cored, thinly sliced
1 large onion, thinly sliced
2 tablespoons minced garlic
2 12-ounce pork tenderloins, trimmed, each cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups canned low-salt chicken broth
1/2 cup whipping cream
Fennel fronds

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.

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