Pork Tenderloin With Fennel Seed and Onions

Pork Tenderloin With Fennel Seed and Onions

Time: 40 mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 onions, sliced
  • 1 lb pork tenderloin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper, freshly ground
  • 1 tablespoon fennel seed
  • 3/4 cup dry red wine
  • 1/4 cup parsley, finely chopped

Directions

  • 1 In skillet, heat 1 tbsp (15 mL) oil over medium heat.
  • 2 Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
  • 3 Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
  • 4 In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
  • 5 Add pork; brown on both sides, about 4 minutes.
  • 6 Pour in wine and increase heat to high; cover and cook for 3 minutes.
  • 7 Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
  • 8 Transfer pork to warm serving plate. Set aside.
  • 9 Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
  • 10 Makes 4 servings.
  • 11 Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.
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