Pork with Fennel and Potatoes Recipe

Name: Pork with Fennel and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed; 1 1/2 teaspoons chopped fresh thyme; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil; 1 large fennel bulb, cut into wedges; 4 cloves garlic, thinly sliced; 1 pound small red-skinned potatoes, quartered; 1/4 cup dry white wine; 1/4 cup low-sodium chicken broth; 1/2 cup heavy cream; 2 tablespoons roughly chopped fresh parsley

Servings: persons

1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
1 1/2 teaspoons chopped fresh thyme
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 large fennel bulb, cut into wedges
4 cloves garlic, thinly sliced
1 pound small red-skinned potatoes, quartered
1/4 cup dry white wine
1/4 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons roughly chopped fresh parsley

1
Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper.
2
Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat.
3
Add the pork and cook, turning, until browned, about 5 minutes.
4
Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
5
Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat.
6
Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper.
7
Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
8
Uncover and cook until the potatoes are tender, about 10 minutes.
9
Add the broth and the remaining 1/2 teaspoon thyme.
10
Simmer until slightly reduced, 1 minute.
11
Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute.
12
Season with salt and pepper.
13
Slice the pork and serve with the vegetables and sauce.
14
Top with parsley.
15
Per serving: Calories 482; Fat 24 g (Saturated 10 g); Cholesterol 137 mg; Sodium 366 mg; Carbohydrate 25 g; Fiber 4 g; Protein 38 g
16
Photograph by Antonis Achilleos

702

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed, 1 1/2 teaspoons chopped fresh thyme, Kosher salt and freshly ground pepper, 2 tablespoons extra-virgin olive oil, and more.

Yes, Pork with Fennel and Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork with Fennel and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions