Marinated Pork with Caramelized Fennel |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
Fresh-flavored marinade works magic on this pork, making it tender and juicy. I often complete the meal with cauliflower or brussels sprouts, roasted so theyâre naturally sweet.Gilda Lester, Millsboro, Delaware Ingredients:
1/4 cup olive oil |
1 tablespoon reduced-sodium soy sauce |
2 garlic cloves, minced |
2 teaspoons grated lemon peel |
1 teaspoon ground cumin |
1 teaspoon fennel seed, crushed |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon ground allspice |
2 pork tenderloins (3/4 pound each) |
fennel: |
2 medium fennel bulbs, halved and cut into 1/2-inch slices |
4-1/2 teaspoons plus 1 tablespoon olive oil, divided |
1/4 teaspoon salt |
1/4 teaspoon pepper |
fennel fronds, optional |
Directions:
1. In a large resealable plastic bag, combine the first nine ingredients; add pork. Seal bag and turn to coat. Refrigerate for 8 hours or overnight.
2. Place fennel in a large bowl; drizzle with 4-1/2 teaspoons oil. Sprinkle with salt and pepper; toss to coat. Transfer to an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 450° for 30-35 minutes or until tender, stirring once.
3. Meanwhile, drain and discard marinade. In a large ovenproof skillet, brown pork in remaining oil on all sides. Place skillet in oven; bake pork for 18-22 minutes or until a thermometer reads 145°.
4. Let stand for 5 minutes before slicing. Serve with roasted fennel. Garnish with fennel fronds if desired. Yield: 6 servings.
|
|