Marinated Pork with Caramelized Fennel Recipe

Marinated Pork with Caramelized Fennel Recipe
Marinated Pork with Caramelized Fennel Recipe photo by Taste of Home
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Marinated Pork with Caramelized Fennel Recipe

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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
Featured In: Fall Spices
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Marinated Pork with Caramelized Fennel in Country Woman June/July 2010, p35

Nutritional Facts

1 each: 292 calories, 19g fat (3g saturated fat), 63mg cholesterol, 535mg sodium, 7g carbohydrate (0 sugars, 3g fiber), 24g protein.

  • 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
  1. 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.
  2. 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 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 30-35 minutes or until tender, stirring once.
  3. 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°.
  4. Let stand for 5 minutes before slicing. Serve with roasted fennel. Garnish with fennel fronds if desired. Yield: 6 servings.
Originally published as Marinated Pork with Caramelized Fennel in Country Woman June/July 2010, p35

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