Pork with Fennel and Potatoes

Total Time:
40 min
5 min
35 min

4 servings

  • 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
  • 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.

  • Per serving: Calories 482; Fat 24 g (Saturated 10 g); Cholesterol 137 mg; Sodium 366 mg; Carbohydrate 25 g; Fiber 4 g; Protein 38 g

  • Photograph by Antonis Achilleos

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