This dish has a delicious blend of savoury and sweet that is sure to please everyone at dinner.
|Maple Leaf Prime Pork Tenderloin|
|3 tbsp||Toasted fennel seeds|
|Salt and Pepper|
|1 tbsp||Vegetable Oil|
|1/2 cup||Chicken Broth|
PREHEAT oven to 375°F (190°C).
REMOVE any silver skin from the tenderloin using a very sharp knife. Place toasted fennel seeds into a spice grinder or mortar and pestle and grind to a course powder. Season the tenderloin liberally with fennel, salt and pepper.
HEAT oil in a large skillet over high. Add pork and sear on all sides, about 2-3 minutes per side or until golden brown. Transfer the pork to a parchment paper lined baking sheet and roast in preheated oven for 20-25 minutes or until the internal temperature reaches 160°F (71°C). Remove from the oven and tent with foil and allow meat to rest for 5-10 minutes.
ZEST the orange and set the zest aside. Using a knife remove the orange peel and white pith from all the citrus fruits. Segment each and set the segments aside. Squeeze any remaining juice over the fruit.
USING the same skillet that you used for the pork, heat to medium-high. Add citrus segments and juice. Bring to a simmer, scraping the bits from the bottom of the pan. Add broth and return to a simmer, add honey and season with salt and pepper to taste. Finally add the butter and stir until melted.
SLICE the pork and serve with the citrus pan sauce and a sprinkle of orange zest.
Serve with basmati rice and green vegetables on the side.
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