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.
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.
PORK TENDERLOIN WITH SAUTEED ONION AND FENNEL CREAM
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
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.
PORK TENDERLOIN WITH FENNEL
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.
CROWN ROAST OF PORK WITH FENNEL AND LEMON
Provided by Melissa Clark
Categories dinner, main course
Time 20m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- In small skillet, toast fennel seeds until fragrant, 1 to 2 minutes.
- Place toasted fennel seeds, rosemary, garlic, sage, lemon zest, fennel pollen (if using) and pinch of salt in blender. Run blender briefly to chop everything up, then add olive oil, and blend until mixture becomes a paste, scraping down sides occasionally with a rubber spatula.
- Wipe pork with paper towels, then season evenly with remaining tablespoon salt and the pepper. Smear herb paste all over meat, making sure to coat the middle and the crevices on the sides of the chops. Let marinate at room temperature for at least 2 hours, or longer in refrigerator. (Overnight is ideal.) If you've chilled the meat, bring to room temperature for at least an hour before roasting.
- Heat oven to 450 degrees. Place roast upside down (bones down) in large roasting pan. (You can use a rack to help steady it if you like.) Roast for 20 minutes, then turn heat down to 350 and continue roasting until meat registers 145 degrees on an instant-read thermometer, about 1 1/2 to 2 hours longer. Let rest 10 minutes before carving.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 286 milligrams, Sugar 0 grams
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
LEMON-ROSEMARY PORK TENDERLOIN
This tender pork is seasoned with a wonderful herb and lemon rub I created. Even my husband, who is a chef, thinks this dish is special enough for company. -Carol Birkemeier, Nashville, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first nine ingredients; rub over tenderloins. Place on a rack in a shallow roasting pan. , Bake, uncovered, at 400° until a thermometer reads 160°, 25-35 minutes. Cover with foil; let stand for 10 minutes before slicing.
Nutrition Facts : Calories 176 calories, Fat 7g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 204mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ROAST PORK WITH LEMON GREMOLATA
A quick roast with an Italian flavour, and low in fat - sounds too good to be true?
Provided by Sarah Randell
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/gas 6/fan 180C. Heat half the oil in a non-stick frying pan and cook the onion over a low heat for 5 minutes. Tip into a 20x15cm ovenproof dish. Heat the remaining oil in the pan, add the pork and lightly brown on all sides for 5 minutes, then sit it on top of the onions. Crush together the fennel seeds, sea salt and a grinding of black pepper and sprinkle over the pork.
- Bring the stock to the boil, then pour over the pork. Roast in the oven for 15 minutes. Add the beans and roast for another 5-7 minutes, or until the pork is cooked.
- Mix the garlic with the lemon zest and parsley. Slice the pork, put on top of the beans and onions and sprinkle with the garlic mixture.
Nutrition Facts : Calories 244 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.4 milligram of sodium
LEMON-GARLIC PORK TENDERLOIN
I enjoy grilling, so I worked hard to develop marinades and sauces to accompany the meats. This blend of tangy lemon and savory garlic mixes perfectly with pork.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a resealable plastic bag, combine the oil, lemon juice, zest, garlic, oregano, salt and pepper; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill, covered, over medium heat for about 13-14 minutes on each side or until juices run clear and a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts :
BAKED FENNEL PORK WITH LEMONY POTATOES & ONIONS
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
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
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PORK TENDERLOIN WITH FENNEL RECIPE | EATINGWELL
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4/5 (2)Total Time 40 minsCategory Healthy Pork Roast RecipesCalories 182 per serving
- Mash garlic, fennel seeds and salt together on a cutting board with the flat side of a large knife. Place in a small bowl; stir in pepper and 1 1/2 teaspoons oil. Rub the fennel-seed mixture evenly over pork, pressing it into the crevices. Fold the thin tails underneath and secure with butcher's string or a toothpick.
- Heat a large ovenproof skillet over medium-high heat. Add the pork and cook until lightly browned on one side, about 1 1/2 minutes. Turn the tenderloins over, transfer the skillet to the oven and roast until the internal temperature registers 145 degrees F, 15 to 17 minutes.
- Meanwhile, heat the remaining 1 1/2 teaspoons oil in a heavy saucepan over medium-low heat. Add fennel and onion and cook, stirring often, until softened, 3 to 5 minutes. Add broth and bring to a simmer. Cover and cook over low heat until the vegetables are tender, 10 to 15 minutes. Transfer to a blender or food processor and puree. Return to the saucepan and keep warm.
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