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Health Information Library Recipes Pork tenderloin with fennel sauce

Pork tenderloin with fennel sauce

Nutrition Facts

Serving Size 1 piece with vegetables
Calories 276

Amount Per Serving
Monounsaturated fat 9 g
Saturated fat 3 g
Total fat 12 g
Sodium 122 mg
Cholesterol 71 mg
Dietary fiber 3 g
Protein 29 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Fennel is a vegetable that looks like a rounded cluster of celery stalks and tastes a bit like licorice.

Ingredients

(Serves 4)
  • 4 pork tenderloin fillets, each 4 ounces
  • 2 tablespoons olive oil
  • 1 teaspoon fennel seeds
  • 1 fennel bulb, cored and thinly sliced
  • 1 sweet onion (Vidalia), thinly sliced
  • 1/2 cup dry white wine
  • 1 can (12 ounces) low-sodium chicken broth
  • Fennel fronds, for garnish
  • Orange slices, for garnish

Directions

Place the pork between sheets of wax paper. Pound each with a mallet or roll with a rolling pin until about 1/4-inch thick.

In a heavy, nonstick skillet, heat the oil over medium heat. Add the fennel seeds and stir until fragrant, about 3 minutes. Add the pork and cook until browned, about 3 minutes on each side. Remove the pork from the skillet and cover to keep warm.

Add the fennel and onion slices to the skillet. Saute until tender, about 5 minutes. Remove the vegetables from the skillet and cover to keep warm.

Add the wine and chicken broth to the skillet. Boil over high heat until reduced in half. Return the pork to the skillet, cover and cook over low heat for 5 minutes. Remove the cover and add the fennel and onion mixture. Cover and cook another 2 minutes. Serve on warmed plates garnished with fennel fronds and orange slices.

Last Updated: November 19th, 2016