Roasted Pork Loin with Fennel and Tomatoes (Serves 4)
- 1 pork tenderloin (about 1.5 lbs)
- 2 cloves garlic, minced
- 2 tsp ground cumin
- 1/4 tsp cayenne pepper
- 2 tbsp fresh thyme leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 1 large fennel bulb
- 1 pint cherry tomatoes, halved if large
- 1/2 cup dry white wine
Rinse off pork tenderloin and pat dry.
Combine minced garlic, cumin, cayenne pepper, thyme leaves, salt and pepper.
Rub the mixture all over the pork. Set aside to come to room temperature, about 20 minutes.
Heat oil in a large dutch oven (any oven proof pan will work) over medium heat.
Sear pork on all sides, about 3-4 minutes per side.
Cut the green tops from the fennel bulb. Reserve about 4 tbsp fennel fronds and discard the rest.
Cut the fennel bulb into quarters from top to bottom. On a diagonal, cut out the core from each quarter. Thinly slice the fennel bulb and chop the fronds.
Once pork is seared, add sliced fennel, fennel fronds and tomatoes to the pot. Season with a pinch of salt and pepper.
Put pot, uncovered, into the oven and cook pork to desire doneness. For medium rare, the thermometer will read 135-140, about 25 minutes.
Put the pot back on the stove and remove pork. Let the pork rest while finishing the sauce.
Over medium heat, add wine to fennel and tomatoes.
Scrape up any herbs on the bottom of the pot and allow to simmer until reduced by half, about 5-8 minutes. Adjust seasoning if necessary.
Slice pork and serve with the sauce.
For a printable recipe click here.