Pork tenderloin with fennel and onion jam
October 31, 2010 • Category: Main Dish
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.
This dish however uses the fennel bulb offered in supermarkets, caramelized in a bit of molasses or honey and a splash of Moscato (or sweet) wine.
- 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.
31 Comments • Comments Feed
Christine @ Fresh says:
I adore the flavors of fennel and pork together. I like that this recipe highlights the sweet nuances of pork.
On October 31, 2010 at 9:29 pm
Joumana, you have many signature dishes that I love, they’re stunning, big and sexy. My guests will think they are dining at a five star Lebanese restaurant. This nutritious powerhouse meal doubles as a hearty meal, lean pork has zinc, vitamin B. Fennel is a fabulous fat digester, it’s an excellent diuretic and helps break down fat.
On October 31, 2010 at 9:31 pm
Conor @ HoldtheBeef says:
I really like the idea of picking wild fennel for your supper. I don’t have any opportunities for wild picking in my everyday situation but I’m happy to say I now have a (potentially) productive garden!
On November 1, 2010 at 2:58 am
I love fennel, and it is a very strange “coincidence” that I wrote today something about fennel:) have a nice day
On November 1, 2010 at 3:01 am
just a question, where do you get the pork tenderloin in beirut? I found found a good place.
On November 1, 2010 at 3:02 am
i meant i never found a good place(you can delete the comment before:) sorry about that:)
On November 1, 2010 at 3:03 am
A fabulous dish and flavor combo! That jam is wonderful.
On November 1, 2010 at 3:32 am
This sounds delicious, I like the idea of the addition of the onion. Diane
On November 1, 2010 at 3:50 am
Un mélange d’ingrédients et de saveurs qui n’est pas du tout pour me déplaire.
Ça doit être délicieux.
Bonne journée et à bientôt.
On November 1, 2010 at 4:05 am
Oui, Chef says:
I LOVE LOVE LOVE fennel,and must make this jam soon. I bet its great with chicken too! – S
On November 1, 2010 at 9:05 am
wild fennel?! i can only wish!
On November 1, 2010 at 9:08 am
didja know: that the greek word for fennel is “marathon,” and that this year is the 2,500th anniversary of the Battle of Marathon?
On November 1, 2010 at 9:17 am
I love pork tenderloin and I cook it very often with muscat wine. The sweet and sour flavor of is irresistible. This looks very tender and the onions add to its flavor.
On November 1, 2010 at 10:07 am
Fennel growing wild? It must smell amazing! I love pork tenderloin in all seasons, but it particularly seems perfect in the Fall.
On November 1, 2010 at 10:37 am
This is such an excellent recipe Joumana – I love how it is so simple and the flavors are tremendous. Have 2 tenderloins in the freezer myself so will make this soon.
Ciao, Devaki @ weavethousandflavors
On November 1, 2010 at 11:15 am
What a great way to prepare fennel! Sounds fantastic accompanied with onion jam.
On November 1, 2010 at 12:09 pm
We have oven-roasted fennel at least once a week, Joumana. It looks fabulous with pork. I really must serve pork more often!
On November 1, 2010 at 2:24 pm
The flavor of fennel complements pork so nicely! I love how local this ingredient is for you…and wish that I could find it growing in every which way here!
On November 1, 2010 at 2:44 pm
I’ve only recently discovered how delicious fennel is in the past two years. I am hooked! I love how it compliments pork so well. This is such a delicious dish!
On November 1, 2010 at 3:14 pm
T.W. Barritt says:
What a nice match with pork – and I love the concentrated flavors of onion jam.
On November 1, 2010 at 5:12 pm
I love the fennel addition in pork. I have made an italian version from Giada De Lorentiis. I love the lebanese twist with the added grape molasses. Sounds delightful!
On November 1, 2010 at 5:30 pm
Wonderful dish, bring on the grape molasses. I would also rub the meat with ground fennel seeds to helpp the pork tenferloin along. Tres bon!
On November 1, 2010 at 6:04 pm
Ohhh, I’m intrigued by that succulent onion jam, Joumana. How lovely that it grows wild over there!! I remember finding a patch growing in a meadow in Italy and my friends thought I was nuts as I pounced upon it in delight, breathing in its heady aroma. 🙂
On November 1, 2010 at 7:23 pm
Nuts about food says:
Aren’t fennel and pork the best combination? I love it. I posted a recipe for pork and fennel with fig jam a while back…but your onion jam looks amazing…mouthwatering.
On November 2, 2010 at 7:14 am
I only ate Lebanese in a restaurant in London and I was fascinated! I also bought a cook book so once in a while I try and cook Lebanese at home, but now that I’ve found this site, I know where I can some inspiration from. By the way, this recipe looks fantastic! And onion jam… mmm… superior!
On November 2, 2010 at 4:08 pm
Katie @Cozydelicious says:
I love how sweet and wonderful fennel gets when caramelized. This looks fantastic.
On November 2, 2010 at 7:57 pm
tobias cooks! says:
I love this jam. Such a great idea.
On November 5, 2010 at 2:16 pm
Another flavorful-sounding dish! I’m jotting the ingredients down. Tomorrow is Memorial Day here in France, so everything’s closed and I’ll be singing in the choir, but Friday’s shopping day, and I’ve a new recipe to try…
On November 10, 2010 at 8:13 pm
onion jam is something i never thought i’d like, but it compliments some things so wonderfully! pork definitely benefits from its presence–great plate!
On November 11, 2010 at 1:44 am
asia jo says:
this recipe sounds great and easy – I think I will make it tonight 🙂
On November 30, 2010 at 9:35 am
Nicolle Fantini says:
Hey, I haven’t checked in here for a while, but I will put you on my bloglist so I don’t forget to check back.
On January 6, 2011 at 6:38 am