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Fennel-Crusted Pork Tenderloins with White Wine Anise Sauce
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- 2 (1-pound) pork tenderloins
- 4 tablespoons extra-virgin olive oil, divided
- Salt and pepper to taste
- 1 tablesoon fennel seeds
- 1/8 teaspoon crushed red pepper
- 1/4 cup white wine
- 1 1/2 cups chicken stock
- 2 star anise pods
- 4 tablespoons unsalted butter
Coat each tenderloin with 1 tablespoon olive oil, and sprinkle with salt and pepper. Sprinkly evenly with fennel seeds and red pepper, gently pressing the herbs into the meat to form a good crust.
In the oval wide Dutch oven, heat the remaining 2 tablespoons olive oil over medium-high heat until oil is glossy and nearly smoking. Sear tenderloins until the skin is browned and crisp.
Transfer the pan to the oven and bake 30 minutes. Remove tenderloins and set aside.
Return the pan to the stovetop over medium-low heat. Deglaze with white wine. Simmer and reduce by half, constantly stirring to scrape browned bits from the bottom of the pan.
Once reduced, add chicken stock and star anise. Reduce by a third, stirring occasionally. Add butter and whisk to combine. Return the tenderloins to the pan and coat with sauce before serving.
Created for the 3 1/2 qt. oval wide Dutch oven