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Fennel dijon pork tenderloin
If a roast pork tenderloin sounds like a fussy, difficult meal to make, think again! You just need to mix a few ingredients like Dijon mustard, thyme, sage, cinnamon, fennel and maple syrup in a dish, rub it on the pork, sear it pork on both sides, and then throw it in the oven.
SERVES
4
TO
6
Ingredients
- 2 (about 500g each) pork tenderloins
- 1 tablespoon (15ml) vegetable oil
- Kosher salt and black pepper, to season
- 1 tablespoon (14g) butter
- 2 yellow onions, peeled and cut into thin wedges
- 1 tablespoon (15ml) maple syrup
- 2 tablespoons (30ml) stone-ground Dijon mustard
- 1 tablespoon chopped fresh thyme
- 2 teaspoon chopped fresh sage
- 1/4 teaspoon ground cinnamon
- 1 small fennel bulb, core attached and sliced into 10-12 wedges
- 1/2 cup (125ml) dry white wine
- 1/2 cup (125ml) low sodium chicken stock
Directions
- Preheat the oven to 425°F (220°C) and set a large cast-iron skillet over medium-high heat.
- Pat the tenderloins dry with a paper towel and coat each with vegetable oil. Season liberally with salt and pepper and sear until evenly browned all over.
- Transfer to a plate and add the butter and onions to the pan, season with salt and pepper and cook until lightly golden, about five minutes, stirring occasionally.
- Meanwhile, mix together the maple syrup, mustard, thyme, sage and cinnamon in a small bowl. Brush over the pork.
- Add the fennel to the pan and continue to cook for about five to seven minutes until the fennel is lightly browned. Carefully deglaze the pan with the white wine and nestle in the pork.
- Roast the pork for 15 to 17 minutes or until the internal temperature reaches 155-160°F (about 70°C)
- When cooked, transfer the pork to a cutting board, cover it with foil and allow it to rest for five to eight minutes.
- Place the onions and fennel over medium heat and add in the chicken stock. Using a wooden spoon, scrape up any browned bits off of the bottom of the pan and allow it to thicken slightly until the pork has rested.
- Slice the pork in medallions of desired thickness to serve. Enjoy!
