Fennel seems to appear in marinades in seed form far more often than it does in fresh form. However, fennel bulb is highly aromatic and perfectly suited for use in a marinade.
TOOLS: blender • 1-gallon zip-top bag
YIELD: about ½ cup (enough for 2 to 4 servings)
| 3 | TABLESPOONS EXTRA-VIRGIN OLIVE OIL |
| 3 | TABLESPOONS FRESHLY SQUEEZED ORANGE JUICE |
| 1 | TABLESPOON FRESHLY SQUEEZED LEMON JUICE |
| ¼ | CUP DICED FENNEL |
| 2 | GARLIC CLOVES, SLICED |
| 1 | TABLESPOON SUGAR |
| KOSHER SALT | |
| FRESHLY GROUND BLACK PEPPER |
COMBINE the oil, orange juice, lemon juice, fennel, garlic, and sugar in a blender and blend until smooth. Season to taste with salt and pepper.
SUGGESTED USES: chicken breasts or pork tenderloin medallions (marinated 2 hours to overnight) or fish fillets, shrimp, or sea scallops (marinated 20 to 45 minutes), grilled or broiled
GRILLED PORK TENDERLOIN MEDALLIONS
FOR 2 SERVINGS, combine the Fennel-Citrus Marinade and 1 pork tenderloin (12 to 14 ounces), cut on a bias into 1-inch-thick medallions, in a 1-gallon zip-top bag and turn to coat. Seal the bag, letting out all the air. Marinate for at least 2 hours and up to overnight in the refrigerator.
Set the bag aside at room temperature for about half an hour. Remove the medallions from the marinade and pat dry with paper towels, then grill over direct high heat until medium, 13 to 15 minutes (or until the desired doneness), turning once. Moisture will just begin to pool on the surface of the medallions when they are medium. Tent the medallions with foil and let rest for 5 to 10 minutes before serving.
Serve the pork medallions over fennel risotto. Garnish with minced fennel fronds, if desired.