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!
- 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
- 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!)
Keywords: pork tenderloin, meat, shallots, fennel, main meal,