Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges (Gourmet Magazine)

When this months Gourmet Magazine came, I tore through it and cut out a bunch of recipes. My problem though, was that while some of the recipes looked great for an adult dinner party, I wasn't sure if I could get the boys to eat parsnips, fennel and the other usual winter fare. This recipe was a crowd pleaser across the board. It was full of great flavor. OK, the truth is that the boys didn't like the fennel, but I roasted some sweet potatoes along side the meat, which they loved. The recipe called for dry white wine, but since I already had a red open, I used it instead. It was still delicious and I could have easily served the dish for a fancy dinner party.

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges (Adapted from Gourmet Magazine)

Timing - 45 minutes

Ingredients
1 tsp fennel seeds
1 lb pork tenderloin
2 medium fennel bulbs, trimmed
2 T extra virgin olive oil
3 cloves garlic, smashed
1/4 cup wine (dry white or I used Pinot Noir because it was open)
1/2 cup low sodium chicken broth
2 T unsalted butter, cut into pieces
the juice of half of a lemon

How to Make
Preheat oven to 350 degrees. 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 and then sprinkle generously with salt and pepper and crushed fennel seeds. Cut fennel bulbs lengthwise into 1/2 inch wide wedges.

Heat oil in a large oven-proof skillet over medium high heat and then sear the pork on all sides for about 6 minutes total. Transfer the pork to a plate and then saute the fennel and garlic until golden brown, about 6 minutes. Add wine and scrape up the brown bits and then stir in the broth and butter. Put the pork on top of the fennel and transfer the pan to the oven. Roast the pork for about 15-20 minutes.

Transfer the pork to a cutting board and let it rest for about 1o minutes. Meanwhile, transfer the skillet to the stove top and boil, stirring occasionally, until most of the liquid has evaporated. Stir in the lemon juice. Thinly slice the pork and serve with the fennel sauce.

Serves 4