Pork in Fennel and Chardonnay Sauce
Ingredients
- Ingredients
- 800 grams Pork tenderloin
- salt
- freshly ground peppers
- 2 Tbsps fennel seeds
- 2 Fennel bulb
- 2 sprigs rosemary
- 2 garlic cloves
- 40 grams clarified butter
- 1 bay leaf
- 700 milliliters Chardonnay
Preparation steps
Rinse the pork tenderloins, pat dry and trim the excess fat and tendons. Season the tenderloins with salt and pepper, and coat with fennel seeds. Trim, rinse and cut the fennel bulb into 5 mm thick slices, and keep the fennel leaves aside. Rinse the rosemary, shake dry and pluck the needles. Peel the garlic.
Heat clarified butter in a roasting pan and brown the pork tenderloins in it on all sides.
Add the fennel bulb slices, pressed garlic, rosemary and the bay leaf, and fry briefly. Pour the chardonnay and cook with the lid closed in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 30 minutes. Baste the tenderloins occasionally with the chardonnay.
Remove the finished tenderloins from the oven and serve sliced with the vegetables and the sauce. Serve sprinkled with fennel leaves.
