We were watching the Food Network the other day and Joey said "I wonder if I would like fennel" after an episode about the licoricey flavor of fennel. Always eager to add new ingredients into our regular menus, I jumped at the chance. I decided to serve the fennel roasted because Joey's not big on raw vegetables or salads. As I was cooking, we both had a piece of the stalk to taste. Have you ever tasted the stalk? Crazy Licorice Explosion! It's a really weird sensation because it is crunchy and a vegetable and tastes just like a black twizzler. The roasted fennel turned out to be a plus and the entire recipe was fantastic! I want this to join my regular menu options. This recipe came together quickly, had a lot of flavor, and was a winner with my family. Will it be for yours?
Recipe from Gastronomer's Guide but I am re-posting it here because what if they stop their blog at some point and then I can't access it anymore? I'd be really sad.
1 fennel bulb, thinly sliced
fennel fronds
2 granny smith apples, sliced
6 cloves garlic, peeled
1 pork tenderloin
3 T butter, room temperature
1 branch rosemary (oh yeah they used thyme but I had rosemary), finely chopped *a sharp knife here is a necessity
salt & pepper
olive oil
Preheat the oven to 425 and prep your vegetables
1. Toss apples, garlic and fennel with a little oil and arrange in one layer on a rimmed baking sheet. Roast for 10 minutes.
2. Meanwhile, make an herb butter with the rosemary and butter. Preheat a nonstick pan over medium-high heat and add some oil.
3. Pat pork dry, salt and pepper all sides and rub with herb butter
4. Sear pork on all sides in the hot pan
5. Remove vegetables from the oven and toss and push to the edges of the pan. Place the pork in the middle and pour the juices over everything. Roast another 10-15 minutes until pork reaches 145 degrees.
6. Serve warm with fennel fronds on top
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