All right another Holiday entertaining post!
My parents are heading over to see Little Miss for Thanksgiving and I’ve been pulling together my recipes, trying to figure out what meals to make for the days they’re here. With the baby, cooking has become a bit harder, so meals that have great flavor but are easy to make are high on my list. This fennel seed roast is beyond easy and has popping flavor. The recipe is for two pork tenderloin pieces, so it’s perfect for a group of four to six. Throw in some nice green vegetables like broccoli, asparagus, Brussels sprouts, and a salad and you’re set.
To me, this dish tastes of delicious Italian sausage at a much larger scale. Salty, spicy, with a great earthy flavor, the fennel seed roast perfect for fall or winter nights.
Fennel seed seems to have a bad rap. People dislike the spice because of its licorice flavor. Once cooked however, the seed does not taste like licorice (in my opinion) and takes on a nice, mildly spicy zing. If you like Italian sausage that goes on your pizza, then you have tasted fennel seed and enjoyed it.
It’s important not to overcook the tenderloin, so you’ll want to take it out around 150-155F and let it finish cooking outside the oven. While you let it sit to finish, the juices will return into the meat and give it a much better flavor (not to mention more moist meat). I also want to mention that the USDA has changed the minimum temperature recommendation for pork roasts and pork chops. It used to be 160F and it is now safe to eat pork at the medium rare temperature of 145F. I prefer my pork just a bit more cooked than that simply because it’s what I’m used to, but alter your cooking time/internal temp to your liking!
Salty, spicy, with a great earthy flavor, the fennel seed roast perfect for fall or winter nights.
- 2 Pork Tenderloins
- 2 cups Chardonnay or Pinot Grigio
- 4 TBSP Olive Oil
- 3 TBSP Fennel Seed
- 1.5 TBSP Sea Salt
- 2 TBSP Black Pepper
- 5 Cloves of Garlic, minced
- Pre-heat the oven to 325F
- Combine all the spices in a bowl and mix well.
- Clean the pork tenderloins, make sure to remove the silver skin if it has not been removed already
- Rub the olive oil over the tenderloins and pat spices onto the meat, covering the entire surface
- Place meat into baking dish and pour wine around the meat
- Bast the roast every so often
- Bake for 1 hour, or until desired internal temperature has been reached (I go for 155F)
- Let rest for 3-10 minutes
- Slice meat against the grain and enjoy 🙂
- USDA states that pork roasts can be cooked to a new minimum internal temperature of 145F. Please alter the time to suit your liking.
- Serving Size: 4