Monday, February 27, 2017

Pork Tenderloin with Vermouth Sauce

The pork comes out very tender, with the fennel adding a distinctive flavor that is picked up when you de-glaze the pan.

Yield: 6 servings


Note: There isn't enough sauce in the pictures.  I've fixed that in the recipe here.
  • Rub
    • 2 tsp fennel seeds
    • 2 tsp ground black pepper
    • 8 garlic cloves, minced
    • 2 tbsp canola oil
    • 4 tsp salt
  • 2 1/2 lb. pork tenderloin
  • Sauce
    • 1 1/2 cups dry vermouth
    • 1 1/2 cups whipping cream
    • 6 tbsp butter
    • 1 tbsp ground sage
  • Green onions, cut


  1. Grind the fennel seeds in a mortar & pestle.  Combine with the other rub ingredients.
  2. If necessary, use cooking twine to tie up your tenderloin.  (It just depends on the exact cut and if there are any seams that will come apart)
  3. Rub the tenderloin with the herb mixture.
  4. Heat a cast-iron skillet over medium-high heat.  Sear the tenderloin on all sides, about 2 minutes per side.
  5. Remove from the heat.  Place the loin in the skillet and cover tightly with aluminum foil.  Bake at 325°F for 40-55 minutes, until a meat thermometer reads 150°F.
  6. Place the meat in a serving platter and cover.  Meanwhile, drain the fat from the skillet and then add the vermouth.  Cook over high heat to boil away the alcohol, while scraping the sides of the pan to get all the tasty black stuff off the sides.
  7. Reduce heat to medium-low.  Add the remaining sauce ingredients and stir together.
  8. Serve the meat after resting for 10 minutes.  Drizzle the sauce over the meat and top with green onions.
Adapted from Cooking Canuck.

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