Pork Tenderloin with Sauteed Onion and Fennel Cream
Transform your dinner table into a culinary masterpiece with this Pork Tenderloin with Sautéed Onion and Fennel Cream recipe. Perfectly seared and oven-roasted pork tenderloin takes center stage, boasting a juicy, tender interior beautifully complemented by the rich, velvety fennel cream sauce. Sweet caramelized onions and fennel combine with white wine, fresh thyme, and heavy cream to create a sauce that's as aromatic as it is indulgent. Ready in under an hour, this elevated yet approachable dish is perfect for family dinners or entertaining guests. Serve with a sprinkle of fresh parsley for a dash of color and brightness, and pair with roasted vegetables or creamy mashed potatoes to complete the meal. Looking for a savory, gourmet pork recipe? This one is guaranteed to impress!
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Recipe Information
Ingredients
- 1 piece (approximately 1 lb) Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large (sliced thinly) Yellow onion
- 1 small (sliced thinly) Fennel bulb
- 2 minced Garlic cloves
- 1 cup Heavy cream
- 0.5 cup Chicken stock
- 0.25 cup White wine
- 1 teaspoon (chopped) Fresh thyme
- 1 tablespoon (chopped, for garnish) Parsley
Instructions
Preheat the oven to 375°F (190°C).
Pat the pork tenderloin dry with paper towels, then season it on all sides with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the pork tenderloin for 2-3 minutes per side, until golden brown. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F (63°C). Remove the pork from the oven, tent it with foil, and let it rest while you prepare the sauce.
In another large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the sliced yellow onion and fennel. Cook, stirring occasionally, for 10-12 minutes, until softened and caramelized.
Add the minced garlic to the skillet with the onions and fennel, and cook for an additional 1 minute, stirring constantly, until fragrant.
Deglaze the skillet with 0.25 cup of white wine. Let it simmer for 2 minutes to reduce slightly.
Pour in 0.5 cup of chicken stock and 1 cup of heavy cream. Add 1 teaspoon of chopped fresh thyme and stir to combine. Let the sauce simmer over medium-low heat for 5-7 minutes, until it thickens and coats the back of a spoon.
Stir 1 tablespoon of butter into the sauce to finish and adjust seasoning with additional salt and pepper, if needed.
Slice the rested pork tenderloin into medallions and arrange them on a serving plate. Spoon the fennel cream sauce with onions over the top.
Garnish with chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
2078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.6 g | 192% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 621 mg | 207% | |
| Sodium | 4134 mg | 180% | |
| Total Carbohydrate | 30.7 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 13.4 g | ||
| Protein | 122.5 g | 245% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 175 mg | 13% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3045 mg | 65% | |
*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.
