April 27, 2022
Citrus and Coriander Pork Tenderloin with Fennel Puree
Sweet, tangy, with floral citrus notes, this easy roast pork tenderloin goes well with a smooth fennel puree. I like to serve this with a side salad.
Servings: 2
Calories: 589kcal
Ingredients
Pork
- 1 teaspoon avocado oil
- 1 pound pork tenderloin
- 1 garlic clove minced
- 1/2 teaspoon onion powdered
- 1/4 cup dry white wine
- 1/4 cup allulose or 1/4 teaspoon stevia glycerite, or 1/4 cup coconut aminos
- 1/4 teaspoon black pepper fresh ground
- 1/4 teaspoon ginger fresh grated
- 1/2 teaspoon coriander
- 2 teaspoons gelatin
- 3 tablespoons lemon juice
- zest of 1 orange or 4 drops orange oil
Fennel Puree
- 1 tablespoon butter or avocado oil for dairy-free
- 1 bulb fennel sliced, leafy fronds reserved for garnish
- 1 clove garlic minced
- 1/4 cup Pernod an anise flavored liquor, preferably, or dry white wine, optional
- 1 cup chicken stock
- 1/4 cup heavy cream or coconut cream for dairy-free, optional, omit for lower fat
- salt and pepper to taste
Instructions
For the Pork
- Preheat the oven to 425ĀŗF, line a rimmed baking sheet with foil, and oil it. Set aside.
- Combine the garlic, onion powder, wine, allulose, pepper, ginger, coriander, and gelatin in a small pan and bring to a boil. Reduce heat to a simmer and cook until reduced by half and you have a thick glaze. Off heat, stir in the lemon and orange. Keep warm.
- Add the tenderloin to the prepared baking sheet. Season generously with salt and pepper. Bake for 15 minutes then flip the tenderloin. Return to the oven to bake for another 10 minutes, or until the loin measures 160ĀŗF when measured at its thickest point.
- Remove the tenderloin to a carving board and brush with half the sauce. Let rest at least at least 5 minutes before slicing.
For the Fennel Puree
- While the pork cooks, make the fennel puree (this can also be made a day or two ahead and reheated). Heat a medium pan over medium heat and add the butter and when melted, add the fennel, shallot, and garlic. Cook until soft and translucent, about 10 minutes. When the vegetables are soft, add the wine and cook until little to no liquid remains. Add the stock and cream and cook until the liquid is reduced by half, about 10 minutes at a simmer. Puree and season to taste with salt and pepper. Set aside and keep warm.
To Serve
- Spoon the puree onto serving plates. Top with the sliced tenderloin and drizzle with the reserved sauce.
Notes
Protein:Energy Quotient [calories]: 1.29
Nutrition without cream: Calories: 488 cal, Carbs: 13g, Fiber: 4g, Fat: 13g, Protein: 54g, Protein:Energy Quotient [calories]: 2.12
Nutrition without fennel puree: Calories: 313 cal, Carbs: 3g, Fiber: 1g, Fat: 7g, Protein: 51g, Protein:Energy Quotient [calories]: 4.31
Nutrition Facts
Citrus and Coriander Pork Tenderloin with Fennel Puree
Amount per Serving
Calories
589
% Daily Value*
Fat
24
g
37
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Cholesterol
198
mg
66
%
Sodium
681
mg
30
%
Potassium
1504
mg
43
%
Carbohydrates
13
g
4
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
54
g
108
%
Vitamin A
776
IU
16
%
Vitamin C
24
mg
29
%
Calcium
108
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @PrimalWellnessCoaching or tag #PrimalWellnessCoaching!
