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
Total TimePrep: 20 min. Bake: 30 min.
- 1/4 cup olive oil
- 1 tablespoon reduced-sodium soy sauce
- 2 garlic cloves, minced
- 2 teaspoons grated lemon zest
- 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)
- 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
- 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 ungreased 15x10x1-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.
Nutrition Facts1 each: 292 calories, 19g fat (3g saturated fat), 63mg cholesterol, 535mg sodium, 7g carbohydrate (0 sugars, 3g fiber), 24g protein.
Originally published as Marinated Pork Tenderloin with Caramelized Fennel in Country Woman June/July 2010