Roasted pork tenderloin with herb-rubbed fennel wedges.
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Nutrition per Serving
Ingredients
Estimated total cost: €11.39 · €2.85/serving
- 2 tablespoons premium extra-virgin olive oilEst. price €0.18–€0.40
- 2 tablespoons velvety unsalted butter, cut into piecesEst. price €0.10–€0.25
- 1/2 cup rich reduced-sodium chicken brothEst. price €0.15–€0.35
- 1 pound succulent pork tenderloinEst. price €8.50–€15.00
- 3 fresh garlic cloves, smashed gently (to release flavors)Est. price €0.06–€0.15
- 1 teaspoon aromatic fennel seedsEst. price €0.08–€0.20
- 2 medium delicate fennel bulbs, trimmed, with fronds reservedEst. price €2.00–€4.50
- 1/4 cup crisp dry white wineEst. price €0.30–€0.80
- 1/2 teaspoon tangy fresh lemon juice, adjust to taste (for a burst of freshness)Est. price €0.02–€0.06
Steps
- 1Preheat the oven to 350°F, positioning the rack in the center.
- 2Use a mortar and pestle to grind the fennel seeds or place them in a kitchen towel and crush them using the base of a sturdy skillet.
Cultural note
Herb-rubbed pork with roasted fennel is a classic Italian dish that showcases the flavors of Mediterranean cuisine. Fennel is commonly used in Italian cooking for its aromatic and slightly sweet taste.
Seasonal note
Fennel is in season during the fall and winter months, making this dish ideal for cooler weather. Pork tenderloin is available year-round, but is often a popular choice for holiday meals.
Health note
This dish is a good source of protein and zinc from the pork tenderloin. The fennel provides fiber, vitamin C, and antioxidants. However, be mindful of the saturated fat content from the butter and olive oil.
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