by Rita Mascaro
Pork Tenderloin Roasted with Fennel and Shallots
(a.k.a. dinner for J.& D.)
Ingredients: pork tenderloin, 1/2 cp of plain bread crumbs, 2T of Dijon, 1 fennel bulb, 2 shallots, 1-2 T olive oil, 1/2 cup white wine, 1/2 cup chicken stock, 1/4 cup white raisins .
Method: remove most of visible fat from the tenderloin, use just the bulb part of the fennel - slice off the stalks, wash the bulb, cut it in 1/4's from top to bottom, remove core, slice each of the quarters into thin slices, set aside, skin the shallots and dice.
Heat oven to 400 degrees.
Lay the tenderloin onto a sheet of wax paper, slather all around with the Dijon, then pour bread crumbs over it, rolling it around in them so that the tenderloin is covered in crumbs. Brown this in a large fry pan (with a heat proof handle-metal) on medium heat in the olive oil. It's ok to bend it to fit it into the pan. When browned, remove it to a resting dish.
Brown the fennel slices and the shallots in the same oil for just a couple minutes. Remove the pan from heat and add the wine. Stir. Move back onto the heat and cook for a couple minutes to let alcohol evaporate. Make a space in the middle of the pan and lay the tenderloin in the middle of the veggies and put it in the oven for 25 minutes.
Check about half way through. Add some chicken stock if pan is getting dry on the bottom. The remainder of the stock can be added when roast is finished. 5 minutes before removing from oven, toss the raisins onto the roast. It should register 165 on a meat thermometer. Let it rest for about 5 minutes. Then slice in about 1/4" slices to serve. Serve with fennel sauce over top.
Optional: while roast is resting on a serving platter, you can make a richer sauce by adding a tablespoon of butter and/or 1/4 cup of heavy cream to the sauce, heat on low, stirring to incorporate, reduce a bit which will thicken the sauce.
I usually serve this with roasted potatoes since the oven is already on. The potatoes take about the same amount of cook time as the roast. I cut the potatoes into large cubes (about an inch plus). Put them into a baking dish (which is sprayed with Pam), splash olive oil over them plus salt and pepper and any other herb you like - i.e. herbs d'provence, rosemary, etc. Mix everything together and slide in the oven with the roast.
This meal has an added bonus!!! CUBAN SANDWICHES - If there's any leftovers, wrap the pork in tin foil and refrigerate until next day. When the meat is cold, you'll be able to slice it very thin.
You'll need rolls (ciabatta or Portugese or some kind of hero sized roll with a crisp crust), sliced pork, sliced (boiled or baked) ham, swiss cheese, pickle slices and Dijon.
Method: slice the rolls open, slather with Dijon on both sides, layer pork, cheese, ham, pickle (I use bread&butter pickles). Close sandwich up and rub the outside with oil or butter. Heat it up in a panini pan or a George Forman grill or a fry pan with a heavy wiight on it. When the cheese is nice and melty, remove, slice in half and enjoy.
"I was hungry and you gave me food" Matthew 25:35
This meal has an alias. It's also known as "dinner for J.& D." I oversee a ministry at my church which we fondly call the FOODNETWORK. Meals are prepared for folks who are at home but unable to prepare meals for themselves. Folks who may be recuperating from surgery, or new Moms, or the frail and elderly, etc. When this service is needed I am alerted. I have a corps of faithful "chefs" who gladly make, in their own kitchens, whatever is needed. The meals are hand delivered along with a visit but very often these meals are picked up after the Sunday service. For example, there may have been three meals prepared, brought to church (sometimes frozen), refrigerated, wrapped up, labeled, and collected the a representative of the family in need.
Here's a few cast shops where you might find something for your recipe: