Name: Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges
Cook time: 20 min
Total time: 45 min
Yield: Makes 4 servings
Ingredients: 1 teaspoon fennel seeds; 1 pound pork tenderloin; 2 medium fennel bulbs, trimmed, reserving fronds; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, smashed; 1/4 cup dry white wine; 1/2 cup reduced-sodium chicken broth; 2 tablespoons unsalted butter, cut into pieces; 1/2 teaspoon fresh lemon juice, or to taste

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Fennel-Rubbed Pork Tenderloin with Roasted Fennel WedgesRomulo Yanes

The combination of fennel and roast pork is an Italian classic. Here, fennel bulbs become a tender, almost silky partner for pork, but to create another layer of flavor, weve added some crushed fennel seeds.

Recipe notes

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