SOUR CREAM -FENNEL PORK TENDERLOINS
1. Preheat oven to 425°F. Trim and core fennel,
reserving some of the leafy tops. Cut each fennel
bulb in thin wedges; set aside. Sprinkle pork
with rosemary, fennel seed,
1
teaspoon
salt
, and
lA
teaspoon
black pepper.
In 12-inch straight-
sided oven-going skillet brown pork on all sides
in hot oil. Remove pork from pan; set aside.
2.
Add fennel, onion, and garlic to skillet; cook 4
minutes or until lightly browned, stirring
occasionally. Remove skillet from heat; add broth,
vermouth, and sour cream. Return to heat. Bring
to boiling. Return pork to pan; transfer to
preheated oven.
3.
Roast, uncovered, 25 to 30 minutes or until
slightly pink in center (155°F). Serve pork with
vegetables and juices. Top with reserved fennel
tops and rosemary. Pass additional sour cream
sprinkled with rosemary,
m a k e s 8 s e r v i n g s .
4
2
medium fennel bulbs
2
1- to 114-lb. pork
tenderloins
1
Tbsp. snipped fresh
rosemary
1
Tbsp. fennel seed, coarsely
crushed (optional)
2
Tbsp. olive oil
i
medium onion, sliced
6
cloves garlic, minced
/2
cup chicken broth
’/a
cup dry vermouth or
chicken broth
Y
a
cup sour cream
Rosemary sprigs (optional)
Sour cream (optional)
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