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Recipe: Pork tenderloin with fennel sauce

Recipe: Pork tenderloin with fennel sauce

Pork tenderloin with fennel sauce — a healthy recipe from Mayo Clinic to help you enjoy a healthy diet.

Fennel — a vegetable that resembles a rounded, swollen cluster of celery stalks — has a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.


Directions

Place the pork between sheets of wax paper. Pound each with a mallet or roll with a rolling pin until about 1/4-inch thick.

In a heavy, nonstick skillet, heat the oil over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes. Add the pork and cook until browned, about 3 minutes on each side. Remove the pork from the skillet and cover to keep warm.

Add the fennel and onion slices to the skillet. Saute until tender, about 5 minutes. Remove the vegetables from the skillet and cover to keep warm.

Add the wine and chicken broth to the skillet. Boil over high heat until reduced in half. Return the pork to the skillet, cover and cook over low heat for 5 minutes. Remove the cover and add the fennel and onion mixture. Cover and cook another 2 minutes. Serve on warmed plates garnished with fennel fronds and orange slices.


Ingredients
  • 4 pork tenderloin fillets, each 4 ounces
  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 fennel bulb, cored and thinly sliced
  • 1 sweet onion (Vidalia), thinly sliced
  • 1/2 cup dry white wine
  • 1 can (12 ounces) low-sodium chicken broth
  • Fennel fronds, for garnish
  • Orange slices, for garnish

Exchange Data
Dash
Dairy 
Fats
Fruits 
Grains 
Meat
Nuts_Seeds_Drybeans 
Sweets 
Vegetables
Diabetes
Fats
Freefoods 
Fruits 
Meat
Milk 
NonStarchyVegetables
Starches 
Sweets 
HWP
Carbs 
Fats
Protein Dairy
Sweets 
Vegetables 
NutrientAnalysis
Calcium 
Calories226 
Carbohydrate8 g 
Cholesterol75 mg 
Fiber2 g 
Monounsaturatedfat6 g 
Potassium 
Protein26 g 
Saturatedfat2 g 
Servingsize 
Sodium133 mg 
TotalFat10 g 

2011-01-12

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