| Level: | Easy |
| Total: | 40 min |
| Prep: | 5 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds pork tenderloin (1 large or 2 small), trimmed
- 1 1/2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 large fennel bulb, cut into wedges
- 4 cloves garlic, thinly sliced
- 1 pound small red-skinned potatoes, quartered
- 1/4 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 1/2 cup heavy cream
- 2 tablespoons roughly chopped fresh parsley
Instructions
- Preheat the oven to 425 degrees F. Halve the pork tenderloin crosswise; sprinkle with 1 teaspoon thyme and 1/2 teaspoon each salt and pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the pork and cook, turning, until browned, about 5 minutes. Transfer to a roasting pan; roast until a meat thermometer inserted into the thickest part of the pork registers 140 degrees F, 12 to 15 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan over medium heat. Add the fennel, garlic, potatoes, wine and 1 cup water; season with salt and pepper. Stir, then cover and cook, stirring occasionally, until the potatoes are almost tender, 15 minutes.
- Uncover and cook until the potatoes are tender, about 10 minutes. Add the broth and the remaining 1/2 teaspoon thyme. Simmer until slightly reduced, 1 minute. Add the cream; increase the heat and gently boil until slightly thickened, about 1 more minute. Season with salt and pepper. Slice the pork and serve with the vegetables and sauce. Top with parsley.
Nutrition Facts
| Calories | 482 calorie |
| Total Fat | 24 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 137 milligrams |
| Sodium | 366 milligrams |
| Carbohydrates | 25 grams |
| Dietary Fiber | 4 grams |
| Protein | 38 grams |
Reviews
Excellent dish but the char on the veggies needs to be done in the olive oil prior to adding liquids. Otherwise, very tasty and wife raved.