ROASTED PORK TENDERLOIN WITH FENNEL AND GARLIC
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
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
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 TENDERLOIN WITH LEMON AND FENNEL
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
- Heat the remaining 2 tablespoons lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices.
- Variation: If you'd like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a teaspoon of sugar and cook, stirring, for 1 minute. Add 3/4 cup cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 tablespoon of fresh lemon juice and season with salt and pepper.
- Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
- Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.
CARAMELIZED FENNEL
Steps:
- Preheat the oven to 400 degrees F.
- Put the fennel in boiling salted water for about 7 minutes, or until fork tender.
- Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste.
- Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes.
FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES
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
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.
MARINATED FENNEL
I adore fennel, and this is one of my favorite ways to express my adoration! :) Cooking time is marinating time, and preparation time is approximate. This comes from the Victory Garden cookbook.
Provided by GoKittenGo
Categories Low Protein
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Wash, trim, and quarter the fennel, then finely slice it, discarding the core.
- Mix lemon juice with salt and pepper, and gradually add olive oil.
- Marinate fennel in this mixture for two hours.
PORK MARINADE
A sweetened mustard, chile and pineapple flavored marinade for your pork recipes.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 2
Number Of Ingredients 5
Steps:
- Mix together dry mustard, brown sugar, chili sauce, pineapple juice and sugar and chill.
Nutrition Facts : Calories 598.8 calories, Carbohydrate 131.2 g, Fat 6.6 g, Fiber 1.1 g, Protein 7.4 g, Sodium 33 mg, Sugar 119 g
BRINED PORK CHOPS WITH FENNEL
Pork and fennel - both fennel seed and the bulb-shaped vegetable - are often companions, and the combination of flavors is quite delicious. For best results, let the chops soak for at least a few hours, preferably overnight, in a quickly made brine.
Provided by David Tanis
Categories dinner, lunch, weekday, steaks and chops, main course
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 16
Steps:
- Make the brine: Put salt, sugar, bay leaves, peppercorns, allspice and fennel seeds in a bowl. Whisk in 4 cups water to dissolve salt and sugar.
- Put pork chops in one layer in a glass or plastic container. Pour brine over to completely submerge chops. Cover and refrigerate for at least 2 hours, preferably longer, up to overnight. Remove chops from brine and pat dry. Discard brine.
- Cook the chops: Heat oven to 400 degrees. Set a wide, heavy skillet over high heat and add olive oil. When oil is wavy, add chops in one layer and let brown for about 3 minutes per side.
- Remove chops from pan and set aside. Reduce heat to medium-high and add sliced onion and fennel, stirring to coat with oil. Season with salt and pepper and cook, stirring, until beginning to color, about 5 minutes. Stir in garlic and crushed fennel seeds and turn off heat.
- Lay the chops on top of the onion-fennel mixture (alternatively, transfer all of it to a baking dish) and place pan, uncovered, in oven for 20 to 25 minutes, until the internal temperature of chops is 140 degrees.
- Remove chops and let rest for about 5 minutes. Transfer onion-fennel mixture to a platter and keep warm. Cut chops into 1/8-inch slices and add to platter. Sprinkle with parsley and garnish with fennel fronds. Serve with lemon wedges.
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- In a medium saucepan, combine the honey, peppercorns, bay leaves, thyme, parsley, garlic and salt with 1 quart of the water and bring to a boil, stirring to dissolve the salt. Pour the brine into a large bowl and let cool. Add the remaining 2 quarts of cold water along with the pork and refrigerate overnight (12 to 18 hours). Drain and pat dry, picking off any seasonings.
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