Name: Tenderloin with Fennel and Onion
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: Stage 1:; 2 medium fennel bulbs; 2 medium red onions; 4 cloves garlic, squashed and peeled; 1 Tbsp olive oil; seasoning; Stage 2:; 500g pork fillet (tenderloin); 2 Tbsp fennel seeds; 1 Tbsp Herbes de Provence; 1 Tbsp olive oil; Stage 3:; 2 Tbsp balsamic vinegar; 1 Tbsp olive oil

Tenderloin with Fennel and Onion

14 May 2016

by RickRock

Prep Time

10 minutes

Cook Time

50 minutes

Total Time

1 hour

Background

This Tenderloin with Fennel and Onion is a great supper dish for two. Very little preparation is needed - in three quick & easy stages. The oven does most of the work and it looks lovely.

Ingredients

Stage 1:
2 medium fennel bulbs
2 medium red onions
4 cloves garlic, squashed and peeled
1 Tbsp olive oil
seasoning
Stage 2:
500g pork fillet (tenderloin)
2 Tbsp fennel seeds
1 Tbsp Herbes de Provence
1 Tbsp olive oil
Stage 3:
2 Tbsp balsamic vinegar
1 Tbsp olive oil

Instructions

Turn on the oven to 200°C
Stage 1: Quarter each of the fennel bulbs and onions, then pop them into a large freezer bag. Squash, peel and roughly chop the garlic then add to the bag with 1 Tbsp of olive oil & some seasoning.
Massage the oil into the contents of the bag, tip them into a preheated oven dish and place in the oven for about 25 minutes, turning occasionally.
Stage 2: Put the tenderloin into the same freezer bag with the seeds, herbs and oil then massage as before with more seasoning to taste.
The vegetables in the oven should now be nicely softened. Make a space in the middle, put in the pork and return to the oven. Cook for a further 25 minutes, again turning occasionally.
Stage 3: Remove the dish from the oven and cover loosely to rest. Mix together the balsamic vinegar and olive oil, then drizzle over the tenderloin. Slice diagonally and serve with new potatoes & other veg of your choice.