This delicious entree is quick to prepare at home and easy to take to a potluck. Fresh rosemary, fennel and sweet-tart cranberries are a lovely combination.
—JUDY ARMSTRONG PRAIRIEVILLE, LA
PREP: 25 MIN. • BAKE: 20 MIN. • MAKES: 8 SERVINGS
1 teaspoon kosher salt
1 teaspoon fennel seeds, crushed
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 pork tenderloins (1 pound each)
2 tablespoons olive oil, divided
2 medium fennel bulbs, halved and thinly sliced
2 shallots, thinly sliced
3 garlic cloves, minced
1 1/2 cups dry white wine or chicken broth
1 cup dried cranberries
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
Fennel fronds, optional
1. Preheat oven to 425°. In a small bowl, mix salt, fennel seeds, paprika and cayenne. Rub over pork.
2. In a large skillet, heat 1 tablespoon oil over medium-high heat. Brown the pork on all sides. Transfer to a rack in a shallow roasting pan. Roast for 20-25 minutes or until a thermometer reads 145°. Remove tenderloins from oven; tent with foil. Let stand for 5 minutes before slicing.
3. Meanwhile, in same skillet, heat remaining oil over medium-high heat. Add fennel and shallots; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer.
4. Stir in the wine, cranberries and rosemary. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
5. To serve, spoon fennel mixture onto a serving platter. Using a slotted spoon, top with tenderloin slices and, if desired, fennel fronds.
Per 3 ounces cooked pork with 1/2 cup fennel mixture: 273 cal., 7g fat (2g sat. fat), 63mg chol., 374mg sod., 20g carb. (11g sugars, 3g fiber), 24g pro.
Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable, 1 fat.