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Roasted Pork Tenderloin with Fennel and Cranberries

Fennel, rosemary and a touch of heat from cayenne pepper add wonderful flavor to pork tenderloin. Any leftovers are delicious grilled into paninis with brie. —Judy Armstrong, Prairieville, Lousiana
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    8 servings

Ingredients

  • 1 teaspoon kosher salt
  • 1 teaspoon fennel seeds, crushed
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 2 pork tenderloins (1 pound each)
  • 2 tablespoons olive oil, divided
  • 2 medium fennel bulbs, halved and thinly sliced
  • 2 shallots, thinly sliced
  • 3 garlic cloves, minced
  • 1-1/2 cups dry white wine or chicken broth
  • 1 cup dried cranberries
  • 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
  • Fennel fronds, optional

Directions

  • Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown pork on all sides. Transfer to a rack in a shallow roasting pan. Roast 20-25 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand 5 minutes before slicing.
  • Meanwhile, in same skillet, heat remaining oil over medium-high heat. Add fennel and shallots; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
  • Stir in wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
  • To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.
Nutrition Facts
3 ounces cooked pork with 1/2 cup fennel mixture: 273 calories, 7g fat (2g saturated fat), 63mg cholesterol, 374mg sodium, 20g carbohydrate (11g sugars, 3g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.

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