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- For the pork:
- 2 1-pound pork tenderloins
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- For the fennel:
- 2 tablespoons extra virgin olive oil
- 2 fennel bulbs, quartered
- 1/2 cup white wine
- 1 cup chicken stock
- 1 teaspoon fennel seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fennel fronds (for garnish)
- For the sauce:
- 5 tablespoons unsalted butter
- 1/4 cup chopped shallots
- 2 large cloves garlic, minced
- 3 cups seeded and chopped Roma tomatoes
- 1/2 cup white wine
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon minced fresh tarragon
View Full Recipe at Southern Boy Dishes
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 8 servings | |
| Calories 298 | |
| Calories from Fat 147 | 49% |
| Total Fat 16.6g | 21% |
| Saturated Fat 6.28g | 25% |
| Trans Fat 0.02g | |
| Cholesterol 89mg | 30% |
| Sodium 859mg | 36% |
| Potassium 839mg | 24% |
| Total Carbs 7.9g | 2% |
| Dietary Fiber 2.4g | 8% |
| Sugars 1.86g | 1% |
| Protein 24.32g | 39% |
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