Wednesday, April 2, 2008

Fennel Roasted Pork Loin

serves 2


1/4 cup olive oil
1/2 large fennel bulb, thinly sliced
1/2 large onion, chopped
1 T rosemary, chopped
2 cloves garlic, minced
1 T fennel seed, cracked
large pinch of salt
black pepper
1/4 cup walnut pieces, coarse ground w/mortar and pestle (or you can put them in a plastic baggie and smash them with a meat pounder or a bottle)
zest of 1/2 a lemon
1 lb pork tenderloin

heat the olive oil in a skillet
saute the onions and fennel until they get soft, about 10 min
add the rosemary, garlic, fennel seed, walnuts, salt, and pepper and cook for 5 more min
add the lemon zest and cook for 2 more min
take off the heat to cool

butterfly out the pork tenderloin so it is flat
season both sides with salt and pepper
place the fennel mixture on the tenderloin and roll it up
secure with toothpicks

heat oven to 450F and roast the tenderloin until the thermometer says it's done (30-40 min).

I based this dish very loosely around this recipe:

Served with the pork tenderloin are mashed acorn squash (I just put a small acorn squash in the same pan as the pork and they roasted together, then I mashed it with a fork) and steamed asparagus.

1 comment:

Anonymous said...

Really yummy! I just took six boneless pork loin centre chops, laid then in the bottom of an oiled roasting pan, and spooned the fennel mix on top. Covered and baked for 40 min!