Wednesday, April 25, 2012

Fennel Roasted Pork Tenderloin


If you're needing some meat to go with the fennel salad I posted Monday, I've got you covered.  I cooked up a small pork tenderloin to pair with it.  The original plan was to grill it but the weather had other plans. Plan B was to roast it in some parchment paper.  It came out awesome and was delicious with the fennel salad.
We don't eat a lot of pork but I do like the occasional pork loin.  It always turns out moist and it's pretty versatile.  I don't like pairing pork with anything heavy, for me a salad is perfect.  Whenever we eat meat, I like to make sure I pair it with lots of veggies to aid in digestion.  The extra enzymes really help the body digest the meat.

Fennel Roasted Pork Tenderloin

1 lb pork tenderloin
Salt
Pepper
Coriander
Garlic Powder
1 tbsp Olive oil
1/2 lemon
Fennel fronds
Parchment paper

Preheat oven to 350.
Rub pork with olive oil on all sides.


Lay pork on a piece of parchment paper big enough to wrap pork in.
Sprinkle salt, pepper, garlic powder and coriander on each side.
Coat with fennel fronds and squeeze lemon on pork.


Wrap parchment paper around pork and then fold ends over.
Place pork in a baking dish and cook for 35-40 minutes. Cooking times will very depending on the thickness of your tenderloin.  A meat thermometer should read around 150 degrees.


Remove parchment paper and turn on broiler. 


Broil on each side for 3-4 minutes to brown outside.


Remove from oven and let sit for 10 minutes.


Serve with some delicious Citrus Fennel Salad!



This girl like it.

And this guy liked it so much he stole my plate.


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