|
Serves 8
Ingredients:
2 medium fennel bulbs
1-to 1/2 lb. pork tenderloins
1 Tbs. snipped fresh rosemary
1 Tbsp. fennel seed, coarsely crushed
2 Tbsp. olive oil
1 medium onion, sliced
6 cloves garlic, minced
1/2 cup chicken broth
1/2 cup dry vermouth or chicken broth
1/4 cup sour cream
rosemary sprigs
sour cream
Prepare:
Preheat oven to 425 F. Trim and core fennel, reserving some of the leafy tops. Cut each fennel bulb in thin wedges; set aside. Sprinkle pork with rosemary, fennel seed, 1 teaspoon salt, and 1/4 teaspoon black pepper. In 12 in ch straight sided oven skillet brown pork from pan; set aside.
Add fennel, onion, and garlic to skillet; cook 4 minutes or until lightly browned, stirring occasionally. Remove skillet from heat; add broth, vermouth, and sour cream. Return to heat. Bring to boiling. Return pork to pan; transfer to preheated oven.
Roast, uncovered, 25-30 minutes or until slightly pink in center (155 F). Serve pork with vegetables and juices. Pass additional sour cream sprinkled with rosemary.
recipe from Bridget M. Klusman
|
Linear Mode
