Slow Cookbook Recipe No. 7
Submitted by Luisa Moretti, USA The combination of fennel and roast pork is a Mediterranean classic. Fennel bulbs become a tender and almost silky partner for pork. This delicious, easy to make recipe is low in calories and health-wise is a winner! Ingredients: 1 teaspoon fennel seeds 1 pound pork tenderloin 2 medium fennel bulbs, trimmed, reserving fronds 2 tablespoons extra-virgin olive oil 3 crushed garlic cloves 1/4 cup dry white wine 1/2 cup chicken broth (low sodium) 2 tablespoons unsalted butter, cut into pieces 1/2 teaspoon fresh lemon juice, or to taste Preparation: Preheat oven to 350°F with rack in middle. Crush fennel seeds with a mortar and pestle or rolling pin. Pat pork dry and sprinkle with crushed fennel seeds. Salt and pepper. Cut fennel bulbs lengthwise into wedges. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat. Brown pork on all sides, and transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast for about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes. Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.
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