Preheat oven to 450°F. In a deep saute pan, warm the oil over medium-high heat. Trim ends of tenderloins and season with salt and pepper. Brown the tenderloins in the hot oil, 3-4 minutes on each side and remove to a platter.
Pan seared pork tenderloins finished off in the oven are perfectly moist and flavorful and pair beautifully with sauteed fennel. The saute/roasting pan drippings and aged balsamic vinegar create a terrific reduction sauce. This was a dish that was reserved for Sunday company. It was usually made with at least a half dozen tenderloins and fennel bulbs. The anise flavor of the fennel and the pork are great!
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