Fennel Seed Pork Tenderloin with Onions
- Gluten free
- Lactose free
- Peanut free
- Low calorie
Serve with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.
Ingredients
- 2 onions, sliced
- 1 lb (500 g) pork tenderloin
- 1 tbsp (15 mL) fennel seeds
- 3/4 cups (175 mL) dry red wine
- 1/4 cup (60 mL) finely chopped parsley
- Extra-virgin olive oil
- Salt and pepper
Preparation
In skillet, heat 1 tbsp (15 mL) oil over medium heat; cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with ½ tsp (2 mL) salt and ¼ tsp (1 mL) pepper. Set aside.
In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds. Add pork; brown on both sides, about 4 minutes. Pour in wine and increase heat to high; cover and cook for 3 minutes. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes. Transfer pork to warm serving plate.
Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
Makes 4 servings.
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