Friday, September 26, 2008

Fennel and Garlic with Pork

The name of this recipe is Roasted Pork Tenderloin with Fennel Garlic, but I propose renaming it to focus on the fennel and garlic. Don't get me wrong. The pork is succulent and juicy, lightly scented with oregano, and very tasty. But the fennel and garlic? Amazing.

You toss 12 whole garlic cloves, peeled, and fennel bulbs that have been cut into eighths with olive oil, salt and pepper, and roast them for 10 minutes in a very hot (475) oven. After 10 minutes, you push the veggies to the side, making way for the tenderloin, which you've rubbed with oil and seasoned with oregano, salt and pepper, and put the sheet back in the oven for another 20 or 25 minutes.

Once the pork is done, you must let it rest for five or so minutes out of the oven, and while that's happening, I dare you not to pick a bit of roasted fennel off the pan for a taste. It's impossible. Fork and I hovered over the resting meat, nibbling at slivers of burnt fennel that had sweetened in the hot oven. And then there was the garlic: browned and crunchy on the outside, sweet-savory and yielding on the inside. It was like garlic candy. And yes, the pork was really good, too, but I'm seriously considering roasting up a pan of fennel and garlic tomorrow, they're that good.--S

Roasted Pork Tenderloin with Fennel and Garlic

12 garlic cloves, peeled
3 lbs fennel bulbs (I used 2 large), fronds and stalks removed, bulbs cored and cut into eighths
3 T olive oil
Coarse salt and ground pepper
2 pork tenderloins (about 1 lb each)
1/2 t dried oregano

1. Preheat oven to 475. On a large rimmed baking sheet, toss garlic, fennel, and 2 T oil; season with salt and pepper. Roast 10 minutes.
2. Rub pork with remaining T oil; season with oregano, salt and pepper. Remove baking sheet from oven, and push fennel and garlic to sides of sheet. Place pork in center, and roast 20 to 25 minutes, until an instant-read thermometer inserted in thickest part registers 145.
3. Transfer pork to a cutting board, and let rest at least 5 minutes before thinly slicing. Serve pork with fennel and garlic.

Recipe courtesy of Everyday Food

2 comments:

Anonymous said...

I made this last week & Dan licked his plate clean. I used a whole clove of garlic because you can never have too much roasted garlic.

L.A. said...

I TOTALLY agree there is no such thing as too much roasted garlic!