NEW Recipes from the August Issue

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

How to Make Popcorn Balls

This all-time favorite dessert is offers instant nostalgia (remember Grandma making them?). Bring them into your own kitchen with our incredible easy steps.

View Video

Dishes Made Better by Potato Chips

I chip, you chip, we chip. Our love affair with America's favorite snack goes well beyond the bag. We're sharing dishes that were made better (way better) by potato chips.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Canning Basics

Enjoy your favorite produce year-round by canning it. We'll walk you through how to can foods safely with less mess.

See More

How to Mail Cookies

Send your famous cookie recipe to loved ones anywhere! See how to pack cookies so they won't crumble and other tips for how to mail cookies.

View Video

DIY Drink Stations

Our favorite party trend? Creative DIY drink stations that let party-goers play mixologist. We're sharing our favorite beverage stations, including an infused vodka station, a mojito station, and more. Once you set out the listed supplies, you're all ready to party!

View Slideshow
Popular in Food

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.

3.5 by 3 people
3,223 views
Rate me!
  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 10 mins
  • Roast: 25 mins to 30 mins 425°F

Sour Cream-Fennel Pork Tenderloins

Ingredients

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

Comments

close
close
close
close
close

Loading... Please wait...