John Myers
Pork Tenderloin with Fennel
The perfect pork tenderloin with fennel recipe with a picture and simple step-by-step instructions.
- 150 g Mushrooms
- 1 Fenchenl bulb, approx. 400 g
- 3 Stems Flat-Leaf parsley
- 2 tbsp Olive oil
- Salt pepper
- 1 Pork fillet, approx. 250 g
- 100 ml Cream for cooking
- 100 ml Vegetable broth
- 0,5 tsp Dried thyme
- 1 tsp Lemon juice
- Clean the mushrooms and cut in half. Clean the fennel bulb, cut in half and cut into approx. 1 cm wide wedges. Chop the parsley leaves. Heat 1 tablespoon of olive oil in a pan, fry the mushrooms until golden, remove and place on a plate. Fry the fennel in 1/2 tbsp oil in a pan and cook over a medium heat for 7 minutes, season with salt and pepper. Add to the mushrooms.
- Cut the pork fillet into 6 medallions, rub in 1/2 tablespoon of oil, season with salt and pepper. Fry in a large non-stick pan over high heat for about 1.5 minutes on each side until light brown. Add the cooking cream and stock, bring to the boil and season with thyme, salt and lemon juice. Add vegetables and heat in the sauce for 2 minutes. Serve sprinkled with parsley.
- Noodles or rice and tomato salad go well with this.
Facebook Comments