Perfect Pork Tenderloin with Fennel- a delicious fall-inspired meal. You will love this juicy pork tenderloin paired with the delicate, and slightly sweet, the 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. Try the chicken variation: Perfect Roast Chicken with Citrus and Fennel.
My mamma makes this perfect pork tenderloin meal often this time of year for Sunday dinner. We know your family and friends will love it as well!
More meat main dishes: Dad's Famous Dry Rub Pork Ribs (EASY), Best Roasted Rack of Lamb with Dijon Pistachio Crust, Italian Style Osso Buco (Tuscan Recipe), Perfectly Cooked Pork Chops, and Best Italian Stuffed Chicken Thighs (Involtini di Pollo).
- 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
What does Fennel Taste Like?
Uncooked fennel has a mild licorice flavor and crunchy texture. The flavor of cooked fennel is 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 can also have 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!
What's the difference between pork loin and pork tenderloin?
The key is the word "tender". The cut of the pork tenderloin has more red meat that tends to be more flavorful and soft.
A 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 takes longer to cook and is better seared, than 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.
This show-stopping pork loin with fennel makes a stunning mean dish for your Sunday table or any other occasion.
Serve it with a side of Italian Stuffed Zucchini and Oven Roasted Potatoes (Italian Style). Add a beautiful Italian Fennel, Citrus, Pomegranate and Salad and slice of Easy Soft Italian No Knead Bread to round out your meal. You can also pair it with this 3 Ingredients Cranberry Relish Recipe!
Let's not forget about dessert: Italian Cream Crumb Cake (sbriciolata alla crema) or traditional Italian Easter Egg bread. If you want something light and easy this is the dessert for you: Easy Almond Sponge Cake with Italian Cream.
Made with Amore, Elena
From my Cucina to your Table, Mangia! Mangia! (Eat!)
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- 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
- ½ cup dry white wine
- ½ cup chicken stock
- 2 fennel bulbs, thinly sliced
- Salt and Pepper to taste
- 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.
- 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.
- 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!)
- Prep Time: 10 min
- Cook Time: 30 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian
Keywords: pork tenderloin, meat, shallots, fennel, main meal,