recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
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is a very popular vegetable in Italy, and it goes
well with many roasted meats. In this recipe,
it is finely chopped into a sauce, as well as
being roasted alongside the pork roast".
cloves garlic, minced
1 bulb of fennel, finely diced (save the fronds
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
3 tablespoons olive oil
1 cup chicken broth
1/2 cup white wine
Salt and pepper
1/4 cup freshly chopped parsley
2 pork tenderloins, around 1 1/2 pounds each
1 second fennel bulb, sliced lengthwise into
1/2 inch strips
the oven to 375ºF.
1 tablespoon of oil in a pan, and add the finely
diced fennel and garlic. Cook until tender and
half this mixture on top of one of the tenderloins,
and top with the second one. Using twine, tie
a sharp knife, pierce the tenderloin in multiple
places, and force the rest of the fennel mixture
into these openings.
the tenderloins with salt and pepper.
the remaining oil in a large pan, and brown
the tenderloins well on all sides.
the vegetables and stir into the browned oil.
Arrange the sliced fennel around the tenderloin
and add the 1/2 cup of wine.
until a thermometer reaches an internal temperature
of 155 degrees, which is about 30 minutes.
the sliced fennel over during the cooking period
at least once.
the tenderloin from the baking dish and keep
warm. After 15 minutes, slice into 1/2 inch
the broth to the juices and vegetables in the
pan and turn to high heat. Allow the sauce to
reduce, and serve over the slices of meat, garnishing
with the roasted fennel.
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever