Fennel-Rubbed Pork Tenderloin
This recipe looks more involved than it is. The entire thing takes less than an hour. I served it with buttered wine rice, but I might roast baby potatoes next time.
Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges (Gourmet Magazine) Serves 4
1 tsp. fennel seeds
1 lb. pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 Tbsp. extra-virgin olive oil
3 garlic cloves, smashed
1/4 c. dry white wine
1/2 c. reduced-sodium chicken broth
2 Tbsp. unsalted butter, cut into pieces
1/2 tsp. fresh lemon juice, or to taste
Preheat oven to 350 with rack in middle.
Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of heavy skillet.
Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 tsp. each of salt and pepper. Cut fennel bulbs lengthwise into 1/2" wedges.
Heat oil in a 12" ovenproof heavy skillet over med-hi heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Saute 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 pork registers 145-150, about 15 minutes. Transfer pork to a cutting board and let it rest 10 minutes.
Meanwhile, transfer skillet to stove and boil, stirring occasionally, until most of liquid is evaporated. Stir in lemon juice and 1/4 c. chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.