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Marinated Pork with Caramelized Fennel

 Marinated Pork with Caramelized Fennel
Fresh-flavored marinade works magic on this pork, making it tender and juicy. I often complete the meal with cauliflower or brussels sprouts, roasted so they’re naturally sweet.—Gilda Lester, Millsboro, Delaware
6 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1/4 cup olive oil
  • 1 tablespoon reduced-sodium soy sauce
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon peel
  • 1 teaspoon ground cumin
  • 1 teaspoon fennel seed, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground allspice
  • 2 pork tenderloins (3/4 pound each)
  • FENNEL:
  • 2 medium fennel bulbs, halved and cut into 1/2-inch slices
  • 4-1/2 teaspoons plus 1 tablespoon olive oil, divided
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Fennel fronds, optional

Directions

  • In a large resealable plastic bag, combine the first nine
  • ingredients; add pork. Seal bag and turn to coat. Refrigerate for 8
  • hours or overnight.
  • Place fennel in a large bowl; drizzle with 4-1/2 teaspoons oil.
  • Sprinkle with salt and pepper; toss to coat. Transfer to an

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Marinated Pork with Caramelized Fennel (continued)

Directions (continued)

  • ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for
  • 30-35 minutes or until tender, stirring once.
  • Meanwhile, drain and discard marinade. In a large ovenproof skillet,
  • brown pork in remaining oil on all sides. Place skillet in oven;
  • bake pork for 18-22 minutes or until a thermometer reads 145°.
  • Let stand for 5 minutes before slicing. Serve with roasted fennel.
  • Garnish with fennel fronds if desired. Yield: 6 servings.
Nutritional Facts: 3 ounces cooked pork with 2/3 cup fennel equals 292 calories, 19 g fat (3 g saturated fat), 63 mg cholesterol, 535 mg sodium, 7 g carbohydrate, 3 g fiber, 24 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.