Beef / Pork

Creamy Fennel and Pork Tenderloin is for Dinner.

Creamy Fennel and Pork Tenderloin takes several minutes to prepare.

Creamy Fennel and Pork Tenderloin takes several minutes to cook.

Creamy Fennel and Pork Tenderloin makes 4 servings.

The ingredients for Creamy Fennel and Pork Tenderloin are:

1 fennel bulb
1 1/2 pounds pork tenderloin
1/2 teaspoon dried rosemary
1 tablespoon olive oil
1 yellow onion , sliced
3 garlic clove(s), minced
1/4 cup chicken broth
1/4 cup dry vermouth
1/4 cup sour cream, plus more for serving
cooking spray
coarse salt and freshly ground pepper, to taste

Grilled Veggies
1 tablespoon olive oil
1 red onion , cut into 3/4-inch-thick rounds
1 1/2pounds yellow squash, cut into 1-inch-thick slices on
the diagonal
1 red bell pepper , cored, seeded and cut into 2-inchwide
pieces
1 yellow bell pepper , cored, seeded and cut into 2-inchwide
pieces
coarse salt and freshly ground pepper, to taste

Here is how you make Creamy Fennel and Pork Tenderloin:

Preheat oven to 425 degrees.[1] Trim and core fennel bulb. Cut bulb into thin wedges andset aside. Sprinkle pork with rosemary and salt and pepper.In a skillet, heat oil over medium heat and brown pork on allsides. Remove pork and place in a baking dish*.[2] Add fennel, onion and garlic to skillet. Cook about 4minutes until lightly browned. Remove from heat, add broth,vermouth and sour cream. Return to heat to just boiling,stirring occasionally. Pour over pork in baking dish, stirringto level out the mixture around the pork.[3] Roast, uncovered, about 30 minutes until slightly pink incenter (165 degrees). Serve pork with vegetables and juicesand top with additional sour cream, if desired.* Use a 8x8 for 2, 4 servings.Mixed veggiesPreheat grill to high; lightly oil grates.[1] Place vegetables on a rimmed baking sheet. Drizzle withoil; season with salt and pepper. Remove from the sheet andarrange on the grill.[2] Cook, turning occasionally, until lightly browned andtender, 4 to 8 minutes for squash and 8 to 12 minutes foronions and peppers.Serving Size: 4Number of Servings: 4Recipe submitted by SparkPeople user DIER1978.

The nutritional information for Creamy Fennel and Pork Tenderloin is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 369.2

• Total Fat: 17.2 g
• Cholesterol: 85.5 mg
• Sodium: 160.3 mg
• Total Carbs: 19.5 g
• Dietary Fiber: 5.9 g
• Protein: 32.8 g