Roasted Pork Tenderloin With Fennel And Cranberries Recipe

Name: Roasted Pork Tenderloin With Fennel And Cranberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon kosher salt; 1 teaspoon fennel seeds, crushed; 1 teaspoon paprika; 1/4 teaspoon cayenne pepper; 2 pork tenderloins (1 pound each); 2 tablespoons olive oil, divided; 2 medium fennel bulbs, halved and thinly sliced; 2 shallots, thinly sliced; 3 garlic cloves, minced; 1-1/2 cups dry white wine or chicken broth; 1 cup dried cranberries; 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed; Fennel fronds, optional

Servings: persons

1 teaspoon kosher salt
1 teaspoon fennel seeds, crushed
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
2 tablespoons olive oil, divided
2 medium fennel bulbs, halved and thinly sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1-1/2 cups dry white wine or chicken broth
1 cup dried cranberries
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
Fennel fronds, optional

1
Preheat oven to 425u00b0. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork.
2
In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown pork on all sides. Transfer to a rack in a shallow roasting pan. Roast 20-25 minutes or until a thermometer reads 145u00b0. Remove tenderloins from oven; tent with foil. Let stand 5 minutes before slicing.
3
Meanwhile, in same skillet, heat remaining oil over medium-high heat. Add fennel and shallots; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
4
Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
5
To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 1 teaspoon kosher salt, 1 teaspoon fennel seeds, crushed, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, and more.

Yes, Roasted Pork Tenderloin With Fennel And Cranberries falls under the Meat & Poultry 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.

Roasted Pork Tenderloin With Fennel And Cranberries

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