There was a period where I was using fennel a lot, and then…I stopped. Having had some delicious braised fennel at Babbo Ristorante, I decided I would try to make some myself. I know I can’t live up to a recipe conjured up by Batali, but that doesn’t mean it wont be good.
I found a recipe online for braised fennel, Brussels sprouts and cauliflower topped with a mustard sauce. While I didn’t use that recipe for the braising, since really it isn’t a braising recipe at all, I did add the mustard “sauce.” It added a nice flavor and went well with the pork tenderloin.
Now, since I really only started cooking pork recently, it was my first go around with pork tenderloin. I have cooked the cow counterpart, so I figured I could do something similar. It also just so happened that Fight the Fat Foodie posted a recipe for a spice pork tenderloin with ginger apples and onions. The recipe looked delicious and so I made a few adjustments, both for what I had around the house and my own preferences.
Here is what I came up with.
Based off recipe from Fight the Fat Foodie
Serves 4-8 depending on size of tenderloin (mine was only 3/4 pound)
~2 pounds pork tenderloin
1 tablespoons cooking oil (I used peanut)
1/4 teaspoon white pepper
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon porcini powder (optional)
1 pinch salt
1/4 teaspoon sage
2 yellow onions, medium dice
2 apples, I used gala, medium dice
1 inch fresh ginger, peeled and minced
1/2 cup chicken stock
1 tablespoon fennel frowns
Combine white pepper, chili powder, parika, garlic powder, porcini powder, salt and sage in small ramekin. Rub over pork tenderloin, on all sides. Wrap in plastic wrap and refrigerate for 30 minutes.
Heat oil in a medium size dutch oven or heavy bottomed pot, over medium heat. Sear pork tenderloin on all sides, about 3-4 minute per side. Remove from dutch oven and set aside.
Add onions and cook 5-7 minutes. Pour in stock and add ginger. Mix and bring to a boil. Reduce heat to low and add pork tenderloin. Cover and cook on low for about 25-35 minutes, or until pork reaches 150 degrees internal temp. When done, remove from pot and set aside to rest. Pork will reach 160 degrees while resting.
Serve pork in slices topped with apple onion mixture and braised fennel and Brussels sprouts.
Braised Fennel and Brussels Sprouts:
2 fennel bulbs, tops removed and cut into wedges
~15-20 Brussels sprouts, stem remove and halved
2 cups chicken stock
1/2 cup white wine
1 teaspoon dijon mustard
1/4 cup olive oil
2 teaspoons lemon juice
In a large, 4 quart sauce pan with lid or pot, add chicken stock and white wine. Bring to a boil and then add fennel. Boil for about 2 minutes and then reduce heat to medium low and cover. Cook for about 15 minutes and then add Brussels sprouts. Continue cooking until both are tender.
Mix mustard, oil and lemon juice in small bowl or ramekin. Top braised vegetables with sauce and enjoy with pork tenderloin.