Pork and Pinot Noir share a sweet and succulence flavor. Bright acidity, medium tannins, and a silky texture compliments the tenderloin's lean texture. Check out our Pinots for this wine and swine combo with a Mediterranean twist.
Serves : 4 to 6
- 2 1.5 pound pork tenderloins
- 2 tablespoon
- 1 teaspoon crushed red pepper
- 6 garlic cloves fresh garlic
- 1 teaspoon grated lemon zest
- 2 teaspoons salt
- 1/4 cup extra-virgin olive oil for pork rub
- 2 tablespoons extra-virgin olive oil for fennel and potatoes
- 2 bulbs fresh fennel
- 12 ounces baby red or Yukon gold potatoes
- 1 small onion thinly sliced
- Salt and pepper to taste
- Blot tenderloins dry with paper towels. Set aside.
- In a mini food processor, combine fennel seeds, garlic, lemon zest, and salt and process to a paste. Add the 1/4 cup olive oil and mix. Rub both tenderloins with paste . Cover and refrigerate for 1 to 2 hours.
- Take tenderloins out of refrigerator and let stand at room temperature for 30 minutes.
- While tenderloins are standing at room temperature, clean fennel bulbs. Cut bulbs only into 2 inch dice discarding stems. Clean potatoes and cut in half. Place fennel, potatoes and onion in a bowl and toss with remaining 2 tablespoons extra virgin olive oil.
- Place tenderloins in a large roasting pan. Arrange fennel, potato and onion mixture on both sides of meat. Place pan in oven. Roast for 20 minutes or until meat temperature is 145 to 150 degrees. Remove meat to serving platter and tent with foil. Rest for 15 to 20 minutes. While meat is resting stir fennel, potato and onion mixture and continue to roast until browned approximately 10 mins. Remove and salt and pepper to taste. mixture to serving platter.
- Slice tenderloins and arrange fennel mixture to serve.
This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.