Wow. Talk about flavor! This was bursting.
We all loved it.
I ate way to much and couldn’t move for quite some time. My kids all ate three helpings each, which is not normal. Of course my lovely little Juliette was the only one who ate the sauce, but I am pretty sure she loved it as much as I did.
I love recipes like this where getting it in the oven is a snap and eating it comes fairly soon after.
For the small amount of effort put in there is a very large return!
1 tsp fennel seeds
2 tsp peppercorns
2 garlic cloves, minced
3 tbsp canola oil, divided
2 tsp kosher salt
1 (1 1/4 pound) pork tenderloin, trimmed
1/2 cup dry vermouth
1/2 cup heavy cream
2 tbsp butter
2 tbsp sage
Salt & pepper, to taste
Preheat the oven to 375º.
In a spice grinder, or a clean coffee grinder, combine the fennel seeds and peppercorn and pulse until course. In a small bowl combine the garlics, oil, salt and the fennel and peppercorn and then rub all over the pork loin.
Heat a medium cast iron skillet or one that can go from the stove top to the oven, over medium high heat and brown the pork loin on all sides.
Once browned, place in oven and bake until internal temperature reaches 160º, about 35 minutes. Remove from oven and set aside, put the pan back on a burner over medium heat and pour in the vermouth scraping up all the brown bits and allowing it to simmer and reduce just a little. Add the cream, butter and salt and pepper and allow to thicken, about 10 minutes. Add the sage right before serving.
Serve pork loin sliced with a little sauce over the top.
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