I am always looking for new ways to use a pork tenderloin. It is a tender piece of meat that marries well with so many different flavors. This time I chose to use fennel which is a vegetable I was always curious about.
Fennel Topped Pork Medallions
- 1 pork tenderloin, cut into medallions
- 1 large garlic clove, peeled & chopped
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh sage
- 3 tbsp olive oil
- 1 cup of finely diced fennel bulb
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- Cut the pork tenderloin into medallions, then salt & pepper both sides.
- Heat 2 tbsp of olive oil in skillet over high heat. Add the pork and quickly brown both sides. Transfer to a plate to rest.
- Add the remaining tbsp of oil to the hot pan and add the finely chopped fennel. Cook for 1 minute and scrape the bottom of the pan while stirring.
- Add the chopped garlic, rosemary and sage. Mix well.
- Add the wine, broth and any pork juices that have released from the resting meat. Boil until there is about 2 tbsp of liquid left.
- Spoon the fennel mixture and juices over the resting pork. Serve and enjoy!