- 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
- Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork.
- 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 145°. Remove tenderloins from oven; tent with foil. Let stand 5 minutes before slicing.
- 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.
- Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
- To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds. Yield: 8 servings.
Originally published as Roasted Pork Tenderloin with Fennel and Cranberries in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p50
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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