Braised Pork Tenderloin with Fennel Pollen and Herbs
Author: Julie
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Ingredients
  • 1 - 2 pork tenderloins
  • 1 cup dry white wine
  • 1½ tablespoon chopped Sage
  • 1½ tablespoon chopped Rosemary
  • 1½ tablespoon chopped Thyme
  • 3 cloves garlic
  • 2 - 3 teaspoons Fennel Pollen
  • 2 tablespoons extra virgin olive oil
  • ¼ cup flour
  • salt & pepper to taste
Method
  1. Preheat oven to 400 degrees F.
  2. Chop herbs well
  3. Chop garlic
  4. Season tenderloin with salt, pepper and 2 - 3 teaspoons Fennel Pollen
  5. Add 2 tablespoons extra virgin olive oil to hot ovenproof skillet
  6. Dust tenderloin with flour and place in hot skillet
  7. Sear on all sides
  8. Once browned, pour 1 to 1½ cups of dry white wine to skillet and deglaze the pan (make sure the flame is off while doing this)
  9. Return the heat to medium high, making sure to scrape all the browned bits off of the skillet
  10. Turn the tenderloin around in the sauce and place the skillet into the preheated oven
  11. After 15 minutes in the oven, turn once and let cook for another 10 - 15 minutes
  12. Check for doneness
  13. Slice in ½ inch sections, plate and cover with the yummy sauce
Notes
Enjoy!
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/01/seared-pork-tenderloin-with-fennel-pollen-and-herbs/