Pork Tenderloin With Apricot Fennel Ragout Recipes

PORK TENDERLOIN WITH LEMON AND FENNEL

Steps:

• Combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel seeds, and pepper in a small bowl. Rub the mixture over the pork tenderloins and let stand at room temperature, covered, for 30 minutes. Meanwhile, preheat the oven to 425 degrees F.
• Heat the remaining 2 tablespoons lemon oil in a large skillet over medium heat. Brown the pork tenderloins, about 5 minutes total. Transfer to a baking pan and roast the pork for about 15 to 20 minutes, or until an inserted instant read thermometer reads 150 degrees F, about 15 to 20 minutes, for medium, or to desired doneness. Remove the pork to a platter and let sit for 10 minutes before cutting into thin slices.
• Variation: If you'd like to serve fresh fennel alongside the pork, after browning the pork, add the fennel to the same skillet. Cook the fennel, stirring frequently, over medium heat until it begins to brown, about 10 minutes. Add a minced garlic clove, a teaspoon of sugar and cook, stirring, for 1 minute. Add 3/4 cup cool water, bring to a boil and simmer until the liquid is all evaporated and the fennel is fork-tender, about 5 minutes. Stir in 1 tablespoon of fresh lemon juice and season with salt and pepper.
• Place the oil and the zest in a glass jar. Let stand at room temperature for at least 2 weeks, shaking occasionally.
• Pour the oil through a strainer and discard the zest. Transfer to a jar and store, tightly covered, at in refrigerator.

PORK TENDERLOIN WITH APRICOT-FENNEL RAGOUT

Steps:

• Heat oven to 400 degrees. Combine mustards. Salt and pepper the pork; rub with mustards; sprinkle with breadcrumbs. Pat coating. Set aside.
• Heat a large heavy skillet over medium-high heat. Add 2 tablespoons oil. Sear pork, turning, until brown on all sides, about 5 minutes. Remove from pan; set aside. Add remaining oil and butter to pan. Add shallots and fennel. Cook until tender, about 5 minutes. Add 1/2 cup stock; cook until liquid evaporates, 1 to 2 minutes.
• Return pork to pan; add apricots, 1/2 cup stock, and cognac. Roast in oven, stirring vegetables, until pork registers 160 degrees, about 20 minutes. Transfer pork to a cutting board; place pan over medium-low heat. Add remaining stock and thyme; stir, loosening brown bits from bottom. Simmer 5 minutes. Season with salt and pepper; slice pork. Serve with vegetables and sauce. Garnish with thyme.

PORK AND FENNEL RAGOUT

Steps:

• Grind the fennel seeds with 1 teaspoon salt and 1/2 teaspoon pepper in a spice grinder or chop with a knife. Transfer to a medium bowl; mix with the lemon juice and pork. Add the flour and toss to coat. In another bowl, mix the lemon zest with 2 tablespoons parsley.
• Heat a deep skillet or pot over high heat and add the olive oil. Brown the pork in batches, 1 minute per side; transfer to a plate. Add the shallots, fennel bulb, the remaining 3 tablespoons parsley, and salt to taste to the skillet. Reduce the heat and cook until the vegetables are wilted, 2 minutes. Add the tomato paste and cook, stirring, 3 minutes.
• Add the mushrooms, wine and 1/2 cup water; scrape up any browned bits. Cover and simmer over low heat until the fennel is tender, 12 minutes. Add the pork and heat through, 2 to 3 minutes. Season with salt and pepper and top with the lemon zest-parsley mixture.

APRICOT-GLAZED PORK TENDERLOIN

Steps:

• Place pork on a rack in a shallow roasting pan. Combine the oil, salt and pepper; rub over pork., Bake at 425° for 10 minutes. In a small bowl, combine the remaining ingredients; spoon over pork. Bake 10-17 minutes longer or until a thermometer reads 145°, basting occasionally with pan juices. Let stand for 5 minutes before slicing.

APRICOT PORK TENDERLOIN

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Spread butter all over the pork tenderloin. Season with salt, pepper, and thyme. Combine garlic powder, apricot preserves, honey, and sherry in a separate bowl.
• Roast the pork in the preheated oven for 30 to 40 minutes. Remove the pork from the oven and brush with the apricot sauce. Return the pork to the oven. Continue roasting, basting occasionally with the remaining sauce, until the pork is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

FENNEL-RUBBED PORK TENDERLOIN WITH ROASTED FENNEL WEDGES

Steps:

• Preheat oven to 350°F with rack in middle.
• Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.
• Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.
• Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.
• Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.

PORK AND FENNEL RAGU

Steps:

• Heat a large skillet coated with cooking spray over medium high heat. Add onion, fennel and garlic, cook for 5 minutes.
• Add fennel seeds and next 7 ingredients (through to pork), stirring to combine, saute 3 minutes.
• Add tomato and broth, bring to a boil.
• Reduce heat and simmer 15 minutes, stirring occasionally. Serve over hot pasta.

SHEET PAN PORK WITH FENNEL AND APPLES

Steps:

• Preheat oven to 450°F with rack in upper third. Rub pork with ½ tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.
• Toss fennel and apples with remaining 1 tablespoon oil, ½ teaspoon salt, and ¼ teaspoon pepper. Arrange around pork.
• Whisk mustard, honey, orange zest and juice, and thyme in a small bowl. Brush evenly over pork, fennel, and apples. Roast for 15 minutes.
• Increase oven temperature to broil. Broil until pork is browned on top and a thermometer inserted in thickest portion registers 145°F, about 5 minutes. Let rest for 10 minutes. Slice and top with fennel fronds.

APRICOT-STUFFED PORK TENDERLOIN

Steps:

• Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.