Reprints
A single copy of this article may be reprinted for personal, noncommercial use only.
Recipe: Pork tenderloin with fennel sauce
By Mayo Clinic staffOriginal Article: http://www.mayoclinic.com/health/healthy-recipes/NU00539
Free
E-newsletter
Subscribe to Housecall
Our weekly general interest
e-newsletter keeps you up to date
on a wide variety of health topics.
Mayo Clinic Housecall
Stay up to date on the latest health information.
What you get
- Free weekly e-newsletter
- Mayo Clinic expertise
- Recipes, tools and other helpful information
- We do not share your e-mail address
Dietitian's tip: Fennel — a vegetable that resembles a rounded, swollen cluster of celery stalks — has a mild, sweet licorice flavor. Strip away any coarse outer portion of the fennel bulb before using in recipes.
Serves 4
Ingredients
- 4 pork tenderloin fillets, each 4 ounces
- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 fennel bulb, cored and thinly sliced
- 1 sweet onion (Vidalia), thinly sliced
- 1/2 cup dry white wine
- 1 can (12 ounces) low-sodium chicken broth
- Fennel fronds, for garnish
- Orange slices, for garnish
Directions
Place the pork between sheets of wax paper. Pound each with a mallet or roll with a rolling pin until about 1/4-inch thick.
In a heavy, nonstick skillet, heat the oil over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes. Add the pork and cook until browned, about 3 minutes on each side. Remove the pork from the skillet and cover to keep warm.
Add the fennel and onion slices to the skillet. Saute until tender, about 5 minutes. Remove the vegetables from the skillet and cover to keep warm.
Add the wine and chicken broth to the skillet. Boil over high heat until reduced in half. Return the pork to the skillet, cover and cook over low heat for 5 minutes. Remove the cover and add the fennel and onion mixture. Cover and cook another 2 minutes. Serve on warmed plates garnished with fennel fronds and orange slices.
Nutritional analysis per serving
| Calories | 226 | Sodium | 133 mg |
| Total fat | 10 g | Total carbohydrate | 8 g |
| Saturated fat | 2 g | Dietary fiber | 2 g |
| Monounsaturated fat | 6 g | Protein | 26 g |
| Cholesterol | 75 mg |
- Recipe analysis: Nutritionist Pro, Axxya Systems, 2007 — analysis done December 30, 2010. Jennifer Nelson
Find Mayo Clinic on