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Roasted Pork Tenderloin with Fennel and Cranberries

Total Time

Prep: 25 min. Bake: 20 min.


8 servings

Fennel, rosemary and a touch of heat from cayenne pepper add wonderful flavor to pork tenderloin. Any leftovers are delicious grilled into paninis with brie. —Judy Armstrong, Prairieville, Lousiana
Roasted Pork Tenderloin with Fennel and Cranberries Recipe photo by Taste of Home


  • 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


  1. Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork.
  2. 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.
  3. 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.
  4. Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
  5. To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.

Nutrition Facts

3 ounces cooked pork with 1/2 cup fennel mixture: 273 calories, 7g fat (2g saturated fat), 63mg cholesterol, 374mg sodium, 20g carbohydrate (11g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

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