Pork Tenderloin with Fennel and Sage

pork loin cooked with avocado oil

In ancient Rome fennel was associated with strength, longevity and courage. Often described as a most useful to women, fennel was used for the production of milk in lactating mothers; high in vitamin C it was also used thought to be full of anti-aging properties. Ancient Romans chewed fennels stalks in the belief that it would cure obesity.

Sage has long been credited with having healing properties. It was used in antiquity for warding off evil, snakebites, and for increasing women’s fertility.

2 tablespoons fennel seeds
1 ½ pounds pork tenderloin
2 medium fennel bulbs
1 onion, sliced
2 tablespoons AVOCARE Extra Virgin Garlic Avocado Oil
3 garlic cloves, smashed
¼ cup dry white wine
½ cup chicken broth
Handful fresh sage
3 tablespoons unsalted butter, cut into pieces
, divided
1 tablespoon lemon juice, or to taste
Salt and pepper

  1. Preheat oven to 350°F with rack in middle.
  2. Crush fennel seeds with a mortar and pestle or spice grinder.
  3. Pat pork dry, then sprinkle with crushed fennel seeds, salt and pepper.
  4. Cut fennel bulbs lengthwise into ½-inch wedges. Cut onion into ½-inch slices
  5. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat.
  6. Brown pork on all sides, about 6 minutes total, then transfer to a plate.
  7. Sauté garlic, onion and fennel wedges in skillet until onion is soft and fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth, fresh sage and 2 tablespoons butter. Put pork on top of fennel mixture and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150° F, about 20 minutes. Transfer fennel mixture to plate and tent with foil. Transfer pork to a cutting board and let rest 10 minutes before slicing.
  8. Meanwhile, transfer the skillet to stovetop on medium high heat, bring to a boil, reduce until slightly thickened. Stir in lemon juice and remaining tablespoon butter until melted. Pour the sauce over the pork and serve warm.

Serves 6

This recipe is from AVOCARE spokesperson, Maite Gomez-Rejón. Visit her site ArtBites here.