Best Pork Tenderloin With Fennel Seed And Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

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.

ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC



Roasted Pork Tenderloin with Fennel and Garlic image

Pork and fennel are a distinctive Italian pairing of sweet and mild. Roasted side by side on a single baking sheet, they get deliciously caramelized.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 6

12 garlic cloves, peeled
3 pounds fennel bulbs (3 to 4), fronds and stalks removed, bulbs cored and cut into eighths
3 tablespoons olive oil
Coarse salt and ground pepper
2 pork tenderloins (about 1 pound each)
1/2 teaspoon dried oregano

Steps:

  • Preheat oven to 475 degrees. On a large rimmed baking sheet, toss garlic, fennel, and 2 tablespoons oil; season with salt and pepper. Roast 10 minutes.
  • Rub pork with remaining tablespoon oil; season with oregano, salt, and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145 degrees.
  • Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

Nutrition Facts : Calories 442 g, Fat 18 g, Fiber 7 g, Protein 49 g

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

BAKED FENNEL PORK WITH LEMONY POTATOES & ONIONS



Baked fennel pork with lemony potatoes & onions image

Use lean cuts of pork in this low fat one-pot, which is packed with goodness and counts as two of your five-a-day

Provided by Good Food team

Categories     Main course, Supper

Time 1h5m

Number Of Ingredients 9

2 tbsp fennel seeds
1 tbsp olive oil
4 pork loin steaks , trimmed of fat
1 large onion , sliced
2 garlic cloves , thinly sliced
750g baby new potatoes , halved lengthways
2 fennel bulbs , thinly sliced, green fronds reserved
juice 2 lemons
340g broccoli , broken into florets

Steps:

  • Crush the fennel seeds lightly in a pestle and mortar. Mix with half the oil and a little seasoning. Rub into the pork and set aside.
  • Heat oven to 200C/180C fan/gas 6. Heat remaining oil in a shallow ovenproof dish. Soften the onion and garlic for about 5 mins, then tip in the potatoes and brown for a few mins. Add the fennel, lemon juice and about 100ml water. Season, cover with the lid and cook in the oven for 35 mins.
  • Remove the lid, stir the potatoes and place the meat on top. Return to the oven, uncovered, and cook for another 10 mins or until the pork is cooked to your liking. Meanwhile, cook the broccoli.
  • Scatter over the reserved fennel fronds and serve with the broccoli.

Nutrition Facts : Calories 407 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 0.33 milligram of sodium

FENNEL SEED SPIKED PORK ROAST



Fennel Seed Spiked Pork Roast image

I have often served a fennel salad with a pork chop, and decided: let's kick it up a notch. Thus the birth of this dish. Roast for 40 minutes per pound.

Provided by wsf

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h20m

Yield 24

Number Of Ingredients 11

2 tablespoons fennel seed
2 teaspoons dried rosemary
1 teaspoon dried thyme leaves
1 teaspoon whole black peppercorns
1 tablespoon coarse sea salt
5 tablespoons minced garlic
2 tablespoons ouzo
1 (8 pound) fresh Boston butt pork roast
2 large onions, thickly sliced
1 fennel bulb, sliced thickly
water as needed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Toast the fennel seed, rosemary, thyme, and peppercorns in a heavy pan over medium-low heat until strongly fragrant and the fennel seeds are lightly browned, 1 to 3 minutes. Do not let the spices burn! Place the toasted spices, sea salt, garlic, and ouzo into a mortar and pestle or spice grinder, and grind to a paste. Score the fat layer of the pork roast with a sharp knife; rub the spice paste all over the roast.
  • Spread the sliced onions and fennel into the bottom of a large roasting pan; pour enough water into the pan to just cover the vegetables. Place the roast on top of the onions and fennel with the fat layer facing upward.
  • Roast in the preheated oven until the pork is tender, 5 to 6 hours (or about 40 minutes per pound). An instant-read thermometer inserted into the center should read 185 degrees F (85 degrees C). Add extra water if needed during roasting to prevent the onions and fennel from burning.

Nutrition Facts : Calories 252 calories, Carbohydrate 3.3 g, Cholesterol 75.1 mg, Fat 16.6 g, Fiber 0.8 g, Protein 20.6 g, SaturatedFat 6.1 g, Sodium 285.2 mg, Sugar 1 g

PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL CREAM



Pork Tenderloin With Sauteed Onion and Fennel Cream image

From the October 1995 Bon Appetit, this is a delicious meal that makes a wonderful presentation. Although it takes some time to make it, it's worth it because guests always rave.

Provided by lazyme

Categories     Pork

Time 1h20m

Yield 4 serving(s)

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 garlic, minced
24 ounces pork tenderloin, cut crosswise in half
3 large shallots, minced
1/2 cup dry white wine
1 1/2 cups chicken broth
1/2 cup whipping cream
fennel leaves

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.

ROASTED PORK, FENNEL, AND ONIONS



Roasted Pork, Fennel, and Onions image

Great for big feasts! Olive oil can be substituted for butter, if you'd rather eat olive oil than butter.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Pork

Time 1h50m

Yield 10

Number Of Ingredients 12

2 tablespoons butter
1 cup fresh sage
1 ½ tablespoons freshly ground black pepper
2 teaspoons freshly ground cumin seed
1 (3 pound) boneless pork loin roast - trimmed, rolled, and tied
2 tablespoons olive oil
3 bulbs fennel, trimmed, tops reserved
1 ½ cups orange juice
4 red onions with peel, halved
½ cup chicken stock
1 tablespoon balsamic vinegar
salt to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Melt butter in a skillet over medium-high heat. Add 1/2 cup sage. Cook and stir until leaves are slightly crisp, about 1 minute. Remove leaves with a slotted spoon, and drain on paper towels. Cool, wrap in paper towels, and seal in a plastic bag. Set aside. Reserve the butter.
  • Mix the pepper and cumin in a small bowl. Rinse roast and pat dry; rub evenly with the pepper and cumin. Tuck remaining 1/2 cup sage leaves under the strings on the smooth (fattiest) side of the roast. Set the pork, herb side up, on a rack in a roasting pan.
  • Spread olive oil in the bottom of a medium baking dish. Thickly slice fennel and place in the dish. Toss to coat with the olive oil, and drizzle with 3/4 cup orange juice. Place onions in the dish cut side down.
  • Place roast on the center rack in the preheated oven. Place fennel and onions on lower rack. Bake the pork and vegetables 1 hour, or until pork reaches a minimum internal temperature of 145 degrees F (63 degrees C) and vegetables are tender. Turn fennel once during bake time. Reserving drippings, transfer meat to a platter and keep warm; let stand at least 10 minutes. Keep the vegetables warm in the baking dish.
  • Place the roasting pan with reserved drippings over high heat on the stove top, and mix in the reserved butter from Step 1, the remaining 3/4 cup orange juice, stock, and vinegar. Bring to a boil, and stir to scrape up any browned bits in the pan. Cook, stirring often, 10 minutes, or until reduced by about 1/2.
  • Arrange onions and fennel around the pork. Garnish with fennel tops, sprinkle with the fried sage leaves, and season with salt to serve.

Nutrition Facts : Calories 310.5 calories, Carbohydrate 14.7 g, Cholesterol 72.6 mg, Fat 17.4 g, Fiber 3.3 g, Protein 23.9 g, SaturatedFat 6.2 g, Sodium 152.4 mg, Sugar 5.4 g

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #main-dish     #pork     #canadian     #easy     #dinner-party     #meat     #number-of-servings

Related Topics