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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 to 3 tbsp. olive oil
2 (10 oz. each) pork tenderloins, trimmed
Salt and pepper, to taste
3 fennel bulbs, cored and cut into 1/4-inch slices
1 shallot, sliced thinly
2 cloves garlic, minced
5 to 6 tbsp. balsamic vinegar
2 tbsp. minced fresh sages leaves
1/2 cup chicken broth
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Directions:
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Preheat oven to 450°F. In a deep saute pan, warm the oil over medium-high heat. Trim ends of tenderloins and season with salt and pepper. Brown the tenderloins in the hot oil, 3-4 minutes on each side and remove to a platter.
Using the same pan, add a little more oil, if necessary and saute fennel and shallot, stirring occasionally until tender and slightly browned, 6-8 minutes. Add garlic and saute 1 minute more. Add 2 tablespoons of the balsamic vinegar and stir until nearly evaporated.
Remove pan from heat and season fennel and a sprinkling of salt and pepper and 1 tablespoon of sage. Place tenderloins on top of fennel and roast uncovered in the center of the oven approximately 15-20 minutes for medium well to well done.
Remove tenderloins from pan, cover loosely with foil and let rest on a cutting board; transfer fennel to a warmed platter. Place the saute roasting pan over medium-high heat. Add broth and remaining 3 tablespoons of vinegar, bring to a boil, scraping up browned bits from the bottom of the pan, and simmer until the sauce is slightly reduced and thickened. Carve the tenderloins into 1/2-inch medallions, arrange over the fennel, drizzle with balsamic sauce and remaining sage.
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Comments from djplam
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Pan seared pork tenderloins finished off in the oven are perfectly moist and flavorful and pair beautifully with sauteed fennel. The saute/roasting pan drippings and aged balsamic vinegar create a terrific reduction sauce. This was a dish that was reserved for Sunday company. It was usually made with at least a half dozen tenderloins and fennel bulbs. The anise flavor of the fennel and the pork are great!
From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca
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