Braised Pork Tenderloin with Fennel Pollen and Herbs |
Author: Julie
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
- 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
- Preheat oven to 400 degrees F.
- Chop herbs well
- Chop garlic
- Season tenderloin with salt, pepper and 2 - 3 teaspoons Fennel Pollen
- Add 2 tablespoons extra virgin olive oil to hot ovenproof skillet
- Dust tenderloin with flour and place in hot skillet
- Sear on all sides
- 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)
- Return the heat to medium high, making sure to scrape all the browned bits off of the skillet
- Turn the tenderloin around in the sauce and place the skillet into the preheated oven
- After 15 minutes in the oven, turn once and let cook for another 10 - 15 minutes
- Check for doneness
- Slice in ½ inch sections, plate and cover with the yummy sauce
Recipe by Gourmetcentric at https://gourmetcentric.com/2016/01/seared-pork-tenderloin-with-fennel-pollen-and-herbs/
3.5.3208