Sour Cream-Fennel Pork Tenderloins

Tender roasted pork, along with cooked fennel, garlic, and onion, is smothered in a creamy, flavorful mixture of chicken broth, vermouth, and sour cream.

Sour Cream-Fennel Pork Tenderloins Enlarge Image
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3 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
20 mins
Cook:
10 mins
Roast:
25 mins to 30 mins 425°F
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Sour Cream-Fennel Pork Tenderloins

Ingredients
2
2
1 pounds pork tenderloins
1
tablespoon snipped fresh rosemary
1
tablespoon fennel seed, coarsely crushed (optional)
2
tablespoons olive oil
1
medium onion, sliced
6
cloves garlic, minced
1/2
cup chicken broth
1/2
cup dry vermouth or chicken broth
1/4
cup dairy sour cream
 
Rosemary sprigs (optional)
 
Sour cream (optional)

Directions

  1. Preheat oven to 425 degrees F. Trim and core fennel bulbs, reserving some of the leafy tops. Cut each fennel bulb in thin wedges; set aside. Sprinkle pork with rosemary, fennel seed, 1 teaspoon salt, and 1/4 teaspoon black pepper. In 12-inch straight-sided oven-going skillet brown pork on all sides in hot oil. Remove pork from pan; set aside.
  2. Add fennel, onion, and garlic to skillet; cook 4 minutes or until lightly browned, stirring occasionally. Remove skillet from heat; add broth, vermouth, and sour cream. Return to heat. Bring to boiling. Return pork to pan; transfer to preheated oven.
  3. Roast, uncovered, 25 to 30 minutes or until slightly pink in center (155 degrees F). Serve pork with vegetables and juices. Top with reserved fennel tips and rosemary. Pass additional sour cream sprinkled with rosemary. Makes 8 servings.

Nutrition Facts

(Sour Cream-Fennel Pork Tenderloins)
    Per serving:
  • 212 kcal cal.,
  • 7 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 77 mg chol.,
  • 448 mg sodium,
  • 8 g carb.,
  • 3 g fiber,
  • 1 g sugar,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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