PORK WITH FENNEL AND POTATOES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
- Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.
Nutrition Facts : Calories 482 calorie, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 137 milligrams, Sodium 366 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 38 grams
LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- For the stuffing, heat 1 tablespoon of olive oil and the butter in a large (12-inch) saute pan. Add the onions and fennel with 1 teaspoon salt and 1/2 teaspoon pepper. Cook over low to medium-low heat for 15 minutes, stirring occasionally, until the onions and fennel are tender and lightly browned. Add the garlic and thyme and cook for 1 more minute. Add the Pernod and cook for another minute, deglazing the pan. Cool slightly.
- Add the bread crumbs and 1 teaspoon of salt to the stuffing mixture. Lay the pork on a board fat side down, and sprinkle with salt and pepper. Spread the stuffing evenly on the pork and roll up lengthwise, ending with the fat on the top of the roll. Tie with kitchen string, rub with olive oil, and sprinkle liberally with salt and pepper.
- Place the rolled pork loin on a baking rack on a sheet pan and roast for 30 minutes. Lower the heat to 350 degrees F and roast for another 20 to 30 minutes, until the interior of the pork is 137 degrees F. (If the thermometer hits stuffing rather than pork, it will register a higher temperature, so test the meat in several places.) Remove from the oven and cover tightly with aluminum foil. Allow to rest for 15 minutes. Remove the strings, slice thickly, and serve.
FENNEL-CRUSTED PORK LOIN WITH ROASTED PEARS, POTATOES AND ONIONS
I found this recipe in Real Simple magazine, October 2007. It's just that and yields a great result. My dh is a pork fan and I'm always looking for new ways to prepare it. I love the roasted vegetables and fruit, and with a simple salad and crusty bread you're good to go. I've used sweet potatoes instead of white with tasty results as well. Enjoy!
Provided by Greatfull
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Using a mortar and pestle or bottom of a heavy pan, crush the fennel seeds.
- In a small bowl mix the seeds, garlic, 2 T of the oil, 1 tsp salt and 1/4 tsp pepper.
- Rub the mixture over the pork, then place the pork in a large roasting pan.
- In a bowl mix the onions, potatoes, pears, 1 tsp salt, 1/4 tsp pepper and the remaining oil.
- Scatter around the pork and roast until meat is cooked through, approx 60-70 minutes. (I've sometimes had to use 2 one lb pork loins and they are done sooner, so pull the pork out of the pan and let rest while allowing the produce to continue roasting until desired doneness).
- Transfer pork to a cutting board and let rest for at least 5 minutes before slicing. Serve with roasted produce.
Nutrition Facts : Calories 759, Fat 42.6, SaturatedFat 11.8, Cholesterol 142.9, Sodium 1287.8, Carbohydrate 46.1, Fiber 7.8, Sugar 15.5, Protein 48.4
ROAST LOIN OF PORK WITH FENNEL
Steps:
- Preheat the oven to 425 degrees F.
- With a mortar and pestle, or in a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the loin of pork and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork loin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
FENNEL CRUSTED PORK LOIN WITH ROASTED POTATOES AND PEARS
Steps:
- Heat the oven to 400F. Using the bottom of a heavy pan, crush the fennel seeds. In a small bowl combine the seeds, garlic, 2 tbsp of oil, 1 tsp salt, and 1/4 tsp pepper. Rub the mixture over the pork and place it in a large roasting pan. In a large bowl, mix the onions, potatoes, pears, 1 tsp salt, 1/4 tsp pepper and remaining oil. Scatter around the pork and roast until cooked through, about 70 min (internal temperature 160F). Transfer to a cutting board and let rest at least 5 minutes before slicing. Serve with roasted pears, onions and potatoes.
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