Pork and fennel are a classic pair and they come together in this easy to make roast enough for two.
After roasting, the fennel is finished in the pan with a sauce perfect for pairing with pasta, polenta, or potatoes for a hearty meal any night of the week. In fact, we've included a cheesy sage polenta recipe for you! And if you have leftovers, the pork is great in a sandwich the next day.
Put this recipe in your back pocket for a homecooked date night. Recipe serves 2.
Ingredients
Pork Tenderloin:
1 lb pork tenderloin
1 tbsp Perfectly Seasoned Pork Seasoning
1 fennel bulb with fronds
3 cloves garlic, thinly sliced
1/4 cup dry white wine or dry vermouth
1/2 cup vegetable broth
2 tbsp butter
Juice from 1 lemon
Vegetable oil
Polenta:
1 cup coarse ground cornmeal
3 cups water
1 cup whole milk
1 tsp kosher salt
2 tbsp butter
1/2 cup parmesan, grated
1 tsp sage, dried
Directions
Preheat the oven to 350°F.
In a small bowl, combine the fennel seed, salt, and black pepper. Pat the tenderloin dry with a paper towel. If necessary, cut the tenderloin in half to fit your skillet. Rub the fennel seed mixture all over the meat, forming an even layer. Set aside.
Trim the fennel bulb by cutting off the stalks and setting aside. Then cut the bulb into slices 1/4” thick. Cut the stalks and fronds into 1” long pieces, setting aside half with the bulb pieces, the other half to be reserved for later.
Heat an oven-safe skillet over medium-high and add a couple tablespoons of oil. Brown the pork tenderloin on all sides to form a crust, 5-8 minutes total. Remove to a plate and set aside.
Add the fennel and garlic to the pan and sauté 4-6 minutes until the fennel starts to brown. Deglaze the pan with the wine, scraping up any brown bits stuck to the pan, then stir in the broth. Place the tenderloin on top of the fennel and transfer the skillet to the oven. Roast for 25-35 minutes, or until the internal temperature reaches 145°F.
While the pork tenderloin roasts, make the polenta. In a medium sized pot, bring to a boil the water, milk, salt, and sage to a boil. Whisking constantly, slowly stream in the cornmeal. Continue whisking until the mixture is smooth. Reduce the heat to low and partially cover with a lid. Cook for 20-30 minutes until the polenta is soft and creamy. Turn off the heat and stir in the butter and grated parmesan.
At the end of the pork tenderloin cooking time, transfer to a cutting board and tent with foil. Meanwhile, add the reserved fennel stalks to the skillet along with the butter and half the lemon juice. Set the skillet over medium-low heat and stir until the fennel has softened, 5-8 minutes. Taste the fennel for seasoning and adjust with extra salt, pepper, or lemon if necessary.
Once the pork has rested, cut it into 1/2” slices. Plate it alongside or on top of the polenta and spoon the fennel over the top.
Buy the spices you need to make this recipe!
