Active Time

　　20 min

　　Total Time

　　45 min

　　The combination of fennel and roast pork is an Italian classic. Here, fennel bulbs become a tender, almost silky partner for pork, but to create another layer of flavor, we’ve added some crushed fennel seeds.

　　

Ingredients

Makes 4 servings

　　1 teaspoon fennel seeds

　　1 pound pork tenderloin

　　2 medium fennel bulbs, trimmed, reserving fronds

　　2 tablespoons extra-virgin olive oil

　　3 garlic cloves, smashed

　　1/4 cup dry white wine

　　1/2 cup reduced-sodium chicken broth

　　2 tablespoons unsalted butter, cut into pieces

　　1/2 teaspoon fresh lemon juice, or to taste

　　

Step 1

Preheat oven to 350°F with rack in middle.

　　

Step 2

Crush fennel seeds with a mortar and pestle or wrap in a kitchen towel and crush with bottom of a heavy skillet.

　　

Step 3

Pat pork dry, then sprinkle with crushed fennel seeds and 1/2 teaspoon each of salt and pepper. Cut fennel bulbs lengthwise into 1/2-inch wedges.

　　

Step 4

Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total, then transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, then stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until an instant-read thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes.

　　

Step 5

Meanwhile, transfer skillet to stovetop (handle will be hot) and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and 1/4 cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.