Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, pork tenderloin with orange and fennel sauce. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Pork tenderloin with orange and fennel sauce is one of the most popular of current trending foods in the world. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Pork tenderloin with orange and fennel sauce is something that I’ve loved my entire life. They are fine and they look fantastic.
Fennel fronds, for garnish; Orange slices, for garnish; Directions. Place the pork between sheets of wax paper. In a heavy, nonstick skillet, heat the oil over medium heat. Discard cheesecloth bag, then season pork mixture with salt and pepper and stir in cilantro.
To begin with this particular recipe, we have to first prepare a few components. You can cook pork tenderloin with orange and fennel sauce using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Pork tenderloin with orange and fennel sauce:
- Make ready 2 cups pure, no pulp orange juice
- Take 1 thumb-sized nub ginger, peeled and sliced thinly
- Take 1 tsp fennel seeds
- Prepare Juice of 1/2 lemon
- Get 1 pork tenderloin, about 650-750 g
- Make ready Rind of 1 orange, finely grated
- Prepare 1 heap tbsp cold butter, unsalted
Combine remaining ingredients in a small pan. Serve drained pork over white, or, better yet, wild rice. Pour sauce over all and serve. Garnish with parsley and orange slices.
Instructions to make Pork tenderloin with orange and fennel sauce:
- Pour the orange juice into a pot and add the ginger. Put the pot on medium heat and bring to a light simmer. In a separate small pan, toast the fennel seeds for about 1 minute on medium heat until fragrant, then add them to the pot of orange juice. Continue simmering until reduced by about half and slightly thickened. This will take about 20 to 30 minutes.
- Strain the sauce to remove the fennel seeds and ginger. Wipe out any residue from the pot and put the sauce back in. Add the lemon juice and a pinch of salt. Put the pot on low heat to continue reducing slowly.
- Preheat your oven to 400 F. Trim your tenderloin and season it with salt and pepper. Add a splash of veg oil to a large pan on high heat and sear the tenderloin until browned on all sides.
- Separate about 1/4 cup of the orange sauce for basting and brush a bit of it over the tenderloin. If your pan is oven-proof, put the meat in the oven. If not, transfer the pork to a baking sheet first. Roast for about 25 to 30 minutes, until a thermometer poked into the thickest part of the loin registers 145 F. Baste regularly. Once at temperature, remove the meat from the oven and let it rest, loosely tented, for at least 15 minutes.
- Your orange sauce should be reduced and thickened to a maple-like syrup by this point. Stir in the orange rind. Take the sauce off the heat and whisk in the butter. Check and adjust the seasoning as needed.
- Carve the pork into 1 cm slices. Drizzle with a bit of the sauce, and serve with the remaining sauce on the side.
Pour sauce over all and serve. Garnish with parsley and orange slices. Add wine and bring to a boil, stirring. Add to the fennel sauce, along with sour cream (if using). Spoon the sauce onto plates and fan pork slices over top.
So that is going to wrap this up for this exceptional food pork tenderloin with orange and fennel sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
