Fennel Crusted Pork Tenderloin With Crisp Pita Recipes

Steps:

• Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Coat pork with garlic and fennel seed, then season with salt and pepper. Cook until browned on all sides, 4 minutes total. Transfer to a rimmed baking sheet (reserve skillet) and roast, turning occasionally, until cooked through, 15 minutes. Transfer to a cutting board, tent with foil, and let rest 10 minutes.
• On a baking sheet, brush tops of pitas with oil and season with salt and pepper. Bake until edges are golden, 8 minutes. Cut into wedges.
• Divide arugula, parsley, and carrots among 4 plates. Slice pork into rounds and add to salad. Remove any dark garlic bits from skillet, add vinegar and any accumulated juices from board, and swirl to combine. Drizzle sauce on pork and serve with pitas.

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.

Steps:

• Preheat oven to 350°F with rack in middle.
• Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
• Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
• Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

Steps:

• Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds. Reduce heat to medium-low. Stir in sliced fennel and onion and sauté until vegetables are very tender and caramelized, about 40 minutes. Add 1 tablespoon minced garlic and sauté until tender, about 5 minutes. Season with salt and pepper. (Fennel mixture can be prepared 1 day ahead. Cover and refrigerate.)
• Preheat oven to 450°F. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Season pork tenderloins with salt and pepper. Add pork to skillet; cook until brown on all sides, about 10 minutes. Transfer pork to baking sheet; reserve drippings in skillet. Roasts pork until thermometer inserted into center registers 150°F, about 5 minutes. Remove pork from oven; cover with foil and keep warm.
• Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 tablespoon garlic to skillet with drippings and sauté over medium heat until shallots are tender, about 2 minutes. Increase heat to high. Add white wine and boil until liquid is reduced to glaze, about 2 minutes. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes. Season sauce to taste with salt and pepper.
• Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch-thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F. Line a rimmed baking sheet with aluminum foil.
• Bring 2 cups water to a boil in a medium saucepan. Add the farro and stir in a three-finger pinch of salt. Reduce the heat to a simmer and cook to your desired tenderness, about 15 minutes. Drain and transfer to a medium bowl.
• While the farro cooks, pat the pork tenderloins dry with paper towels. Season all over with salt, then rub the tenderloins with 1 tablespoon canola oil.
• Heat the remaining 1 tablespoon canola oil in a large ovenproof skillet over medium-high heat until shimmering. Add the pork and cook, turning about every 2 minutes, until golden brown all over, 10 to 12 minutes total. Transfer the pork to the prepared baking sheet and reserve the skillet.
• Pick the fronds from the fennel and set aside in a small bowl. Cut off the fennel stalks and thinly slice crosswise; transfer to a medium bowl of cold water and set aside. (The cold water will mellow the fennel's anise flavor and make the stalks extra crunchy.)
• Halve, core and cut the fennel bulbs into a small dice.
• Heat 2 tablespoons olive oil in the reserved skillet over medium-high heat until shimmering. Add the diced fennel and half of the sliced scallions. Cook, stirring occasionally, until the fennel starts to turn golden, 5 to 6 minutes.
• Meanwhile, combine 2 tablespoons mustard and the brown sugar in a small bowl. Brush all over the tenderloins or rub on with your hands. Roast on the upper rack of the oven until the internal temperature reaches 145 to 150 degrees F, about 8 minutes. Remove from the oven and transfer to a cutting board to rest for 5 minutes.
• While the pork is roasting, transfer the skillet with the fennel mixture to the lower rack of the oven and roast until tender, 5 to 6 minutes.
• Meanwhile, prepare the dressing. Combine the vinegar and remaining 1 tablespoon mustard in a small jar with a lid. Add the remaining sliced scallions, season with salt and pepper and stir to combine. Add the remaining 1/2 cup olive oil and shake until emulsified. Adjust the seasoning to taste. Transfer to a medium bowl.
• Add the dates to the bowl. Remove the roasted fennel and scallions from the oven and immediately add to the bowl. Drain the sliced fennel stalks, pat dry and add to the bowl. Finely chop some of the fennel fronds (reserve the rest for garnish) and add to the bowl. Stir to combine. This is your relish.
• Stir half of the relish into the cooked farro and season with salt and pepper to taste.
• Slice the tenderloins 1/4 inch thick. Serve the pork with the farro and top with more relish and the remaining fennel fronds. Enjoy!