Pork Tenderloin with Lemon and Fennel
prep time: 10 minutes 
inactive prep time: 30 minutes 
cook time: 35 minutes 
yield: 4 to 6 servings 
3 Tbsp  lemon olive oil, recipe follows, or olive oil
2   garlic cloves, mashed to a paste with 1/2 teaspoon salt
1 Tbsp  finely grated lemon zest
2 tsp  fennel seeds, coarsely ground
1/2 tsp  freshly ground black pepper
2   pork tenderloins (1 1/2 pounds total) trimmed
  fennel variation:
1   fennel bulb, trimmed and cut into long thin strips
1   garlic clove, minced
1 tsp  sugar
3/4 cup  cool water
1 Tbsp  fresh lemon juice
  salt and freshly ground black pepper
combine 1 tablespoon of the lemon oil, garlic paste, zest, fennel 
seeds, and pepper in a small bowl. rub the mixture over the pork 
tenderloins and let stand at room temperature, covered, for 30 
minutes. meanwhile, preheat the oven to 425 degrees f. 
heat the remaining 2 tablespoons lemon oil in a large skillet over 
medium heat. brown the pork tenderloins, about 5 minutes total. 
transfer to a baking pan and roast the pork for about 15 to 20 
minutes, or until an inserted instant read thermometer reads 150 
degrees f, about 15 to 20 minutes, for medium, or to desired doneness. 
remove the pork to a platter and let sit for 10 minutes before cutting 
into thin slices. 
variation: if you'd like to serve fresh fennel alongside the pork, 
after browning the pork, add the fennel to the same skillet. cook the 
fennel, stirring frequently, over medium heat until it begins to 
brown, about 10 minutes. add a minced garlic clove, a teaspoon of 
sugar and cook, stirring, for 1 minute. add 3/4 cup cool water, bring 
to a boil and simmer until the liquid is all evaporated and the fennel 
is fork-tender, about 5 minutes. stir in 1 tablespoon of fresh lemon 
juice and season with salt and pepper. 
  lemon olive oil:
1 cup  extra-virgin olive oil, olive oil, grapeseed oil, or other
  vegetable oil
2 Tbsp  finely grated lemon zest
place the oil and the zest in a glass jar. let stand at room 
temperature for at least 2 weeks, shaking occasionally. 
pour the oil through a strainer and discard the zest. transfer to a 
jar and store, tightly covered, at in refrigerator. 
yield: 1 cup inactive time: 2 weeks 
(ID: 5360) Mirror: rec.food.recipes: Mon, Nov 1, 2004

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