Perfect Pork Tenderloin with Fennel Recipe

A delicious fall-themed meal is Perfect Pork Tenderloin with Fennel. When you eat this juicy pork tenderloin with the delicate and slightly sweet sautéed shallots and fennel, you will love it.


– 1 (2-3 lb) pork tenderloin, pat dry with paper towel – 2 cloves garlic, minced – 1 shallot, thinly sliced – 1 tablespoon of dijon mustard – 2 tablespoon olive oil, divided – 1 tablespoon butter – ½ cup dry white wine – ½ cup chicken stock – 2 fennel bulbs, thinly sliced – Salt and Pepper to taste


Add 1 tablespoon of olive oil to a large dutch oven or regular pot on medium-high heat. Salt the pork all over. Sear all sides in a hot pan (5 minutes per side).

Step 1

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Cover meat with foil on a plate until later. Set heat to medium. Add butter and remaining olive oil to the same pot. Fennel should soften after 10-12 minutes of stirring in garlic, shallots, and fennel.

Step 2

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Sprinkle salt.  Bring the meat back to the pan. Cover with white wine and let the alcohol burn for 1 minute. Add dijon mustard and chicken stock. Fork-mix dijon mustard into broth and wine.

Step 3

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Cover pot with a slight vent and cook for 15 minutes until pork reaches 130-135 degrees F. Slice the meat after 10 minutes of rest. Serve sliced pork tenderloin over pan sauce and fennel. Add freshly ground pepper to taste. Mangia! (Eat!)

Step 4

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also see

also see

Authentic Struffoli Recipe