Pork with Fennel and Potatoes
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- 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
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
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
Directions
- 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.