A perfect fall inspired meal. You will love this juicy pork tenderloin paired with the delicate, and slightly sweet, flavor of the sautéed shallots and fennel.

All you need is one pot to make this sensational pork tenderloin with shallots and fennel. It is comforting for the fall season and comes together quickly with a beautiful presentation. This is a meal my mamma makes often this time of year for Sunday dinner. We know and your family and friends will love it as well!

Simple and fresh ingredients

  • Pork tenderloin – Tender and always juicy this is the perfect cut for this meal
  • Fennel – Slightly sweet with a hint of anise the fennel bulb complements the other flavors perfectly
  • White wine – Use a dry white wine, such as pinot grigio or chardonnay.
    • Subsitute for white wine– if you don’t want to enhance sweetness and don’t have wine try sparkling apple cider or you could also add more chicken broth.
  • Dijon mustard – adds a tangy, sharp, and strong flavor with a bit of spice to complement the pork and fennel. 
  • Chicken broth– this helps the final cooking of the pork and creates a delicious juice for fennel as it cooks.
  • Shallot and Garlic – a little more kick to up the onion flavor with spicy garlic and sweet earthy shallot
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What does Fennel Taste Like?

Uncooked fennel has a mild licorice flavor and crunchy texture. When fennel is cooked, the flavor becomes more delicate and the texture softens. Fennel can be sautéed, braised, baked and added to soups or stews. The feathery leaves have an even milder flavor and can be used in soups and salads or as a garnish.

Fennel is similar to anise seeds, but is sweeter and milder as compared to anise. It also has a licorice flavor. Anise seeds, cumin seeds, caraway seeds, or dill are often used as substitutes for fennel.

If you haven’t tried fennel- now is the time!

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What’s the difference between pork loin and pork tenderloin?

The key is the work “tender”. The cut of the pork tenderloin has more red meat that tends to be more flavorful and soft. Pork loin (or pork loin roast) is a larger piece of meat that looks more like a roast with a fat cap on the top. It’s takes longer to cook and is better seared, then roasted or braised more slowly. Pork tenderloin is smaller around and more tender, so it’s better cooked more quickly. You will need pork tenderloin for this recipe.

Made with Amore, Elena

From my Cucina to your Table, Mangia! Mangia! (Eat!) 

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Pork Tenderloin Shallots and Fennel

  • Author: Elena Davis
  • Prep Time: 10 min
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 68 servings 1x
  • Category: Savory
  • Method: Italian
  • Cuisine: Italian

Description

All you need is one pot to make this sensational pork tenderloin with shallots and fennel. It is comforting for the fall season and comes together quickly with a beautiful presentation. This is a meal my mamma makes often this time of year for Sunday dinner. We know and your family and friends will love it as well! 


Ingredients

Scale
  • 1 (2-3 lb)  pork tenderloin, pat dry with paper towel
  • 2 cloves garlic, minced
  • 1 shallot, thinly sliced
  • 1 tablespoon of dijon mustard 
  • 2 tablespoon olive oil, divided 
  • 1 tablespoon butter 
  • 1/2  cup dry white wine
  • 1/2  cup chicken stock
  • 2 fennel bulbs, thinly sliced
  • Salt and Pepper to taste

Instructions

  1.  Heat a large dutch oven pot or regular pot on medium high heat with 1 tbs of olive oil. Season the pork with salt on all sides. Place in a hot pan and sear on all sides (about 5 minutes per side). Place meat on a plate and cover with foil until later.
  2.  Turn heat to medium. In the same pot, add butter and remaining olive oil to the pan. Add garlic, shallots, and fennel, stir and cook for about 10-12  minutes until the fennel starts to soften. Season with salt.  Add the meat back to the pan. Pour the white wine over the top and let the alcohol burn off for about 1 minute. Add chicken stock and dijon mustard. Mix dijon mustard into broth and wine with a fork. Place lid to cover pot with a slight vent and cook for an additional 15 minutes, or until the internal temperature of the pork reaches 130-135 degrees F.
  3.  Let the meat rest for 10 minutes before slicing. Serve the sliced pork tenderloin on top of the fennel and sauce from the pan. Season with freshly ground pepper, to taste, if desired. Mangia! (Eat!)

Keywords: pork tenderloin, meat, shallots, fennel, main meal,