PORK TENDERLOIN WITH FENNEL SEED AND ONIONS
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
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
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