Pork Tenderloin with Fennel Seed and Onions
Succulent, flavorful, and irresistibly aromatic, this Pork Tenderloin with Fennel Seed and Onions is a perfect centerpiece for your next dinner. Tender pork tenderloins are rubbed with crushed fennel seeds for a delicate licorice-like flavor, seared to golden perfection, and roasted to juicy tenderness. Paired with caramelized onions infused with garlic and a savory chicken broth reduction, this dish delivers incredible depth of flavor in every bite. Finished with a touch of butter for a velvety sauce and garnished with fresh parsley, it's as elegant as it is comforting. Ready in under an hour, this easy yet impressive recipe is perfect for entertaining or an elevated weeknight meal.
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Recipe Information
Ingredients
- 2 pieces (about 1 lb each) Pork tenderloin
- 2 teaspoons Fennel seeds
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 large (sliced thinly) Yellow onions
- 4 cloves (minced) Garlic cloves
- 0.5 cup Chicken broth
- 2 tablespoons Butter
- 2 tablespoons (chopped, optional for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Pat the pork tenderloins dry with paper towels and season them evenly with 1 teaspoon of salt and 1 teaspoon of black pepper.
Lightly crush the fennel seeds with a mortar and pestle or the back of a spoon, and rub them evenly over the tenderloins.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Sear the pork tenderloins on all sides (about 2 minutes per side) until they are golden-brown. Remove the pork from the skillet and set it aside.
Lower the heat to medium, add the remaining 1 tablespoon of olive oil to the skillet, and toss in the sliced onions. Cook for 7-8 minutes, stirring occasionally, until the onions begin to caramelize.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet using a wooden spoon.
Return the pork tenderloins to the skillet, nestling them on top of the onions. Place the skillet in the preheated oven.
Roast in the oven for 15-20 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and transfer the pork to a cutting board. Cover the pork loosely with foil and let it rest for 5-10 minutes.
While the pork rests, return the skillet with onions to the stovetop over medium heat. Stir in the butter until melted and the sauce is slightly thickened and glossy.
Slice the pork tenderloins into 1-inch thick medallions and serve with the caramelized onions spooned over the top. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
1970 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 96.7 g | 124% | |
| Saturated Fat | 30.0 g | 150% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 7062 mg | 307% | |
| Total Carbohydrate | 37.6 g | 14% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.3 g | ||
| Protein | 230.2 g | 460% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 219 mg | 17% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 4944 mg | 105% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
