Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

r_5559a7e8-f1fd-43ad-bca4-b81c368d4bc6

Source: Ian Knauer/Epicurious

Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges

r_5559a7e8-f1fd-43ad-bca4-b81c368d4bc6

Source: Ian Knauer/Epicurious

Ingredients

Yields: 4 servings (4 Servings)

1 tsp Fennel Seeds 2g
1 lb Pork Tenderloin 453.6g
2 medium Fennel Bulbs, Trimmed, Reserving Fronds
2 tbsps Extra-virgin Olive Oil 27g
3 cloves Garlic , Smashed 9g
¼ cup Dry White Wine 62g
½ cup Reduced-sodium Chicken Broth 120g
2 tbsps Unsalted Butter, Cut Into Pieces 28.4g
½ tsp Fresh Lemon Juice, Or To Taste* 2.54g* Optional

Ingredient list may appear altered from original.
ALWAYS check labels before buying or consuming!

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Cuisine: Italian, Mediterranean, Western European
Meal/Course: Dinner
Occasion: Winter, Season
Method: Sauteing
Necessary Equipment: Candy Thermometer
Tips: Easy

Candy Thermometer