Lebanon is a small mediterranean country; as such, it is covered with wild fennel. I saw this herb growing in the mountains and on the coastline. It can be made into an infusion or incorporated into all sorts of dishes.
- 1 package of pork tenderloin (about 1 1/2 pounds)
- 2 fennel bulbs
- 1 large onion
- 3 tablespoons of grape molasses or honey
- 1 cup of sweet wine
- oil as needed, salt, pepper, a teaspoon of ground cumin
- Heat some oil in a pan; season the tenderloin with all the spices and sear on all sides for about five minutes; remove from the pot and add the sliced onion and fennel; fry for 10 to 15 minutes until translucent. Add some molasses and keep frying on very low heat for another 15 minutes.
- Place the pork back in the dish. Add a splash of wine and cover the pan until the pork is cooked but still pink inside, about 10 minutes.
- Slice and serve with the fennel and onion jam on the side.
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