Fennel-Crusted Pork Tenderloins with White Wine Anise Sauce

By sandiB2010

This roasted garlic and herb pork tenderloin is the star of any summer event, and it pairs well with a variety of wines, such as Chardonnay, Pinot Gris or Zinfandel.

Ingredients

• 2 (1-pound) pork tenderloins
• 4 tablespoons extra-virgin olive oil, divided
• Salt and pepper to taste
• 1 tablesoon fennel seeds
• 1/8 teaspoon crushed red pepper
• 1/4 cup white wine
• 1 1/2 cups chicken stock
• 2 star anise pods
• 4 tablespoons unsalted butter

Details

Servings 10
Adapted from lecreuset.com

Preparation

Step 1

Preheat oven to 350 F.

In the oval wide 3 1/2 qt Dutch oven, heat the remaining 2 tablespoons olive oil over medium-high heat until oil is glossy and nearly smoking. Sear tenderloins until the skin is browned and crisp.

Return the pan to the stovetop over medium-low heat. Deglaze with white wine. Simmer and reduce by half, constantly stirring to scrape browned bits from the bottom of the pan.

Once reduced, add chicken stock and star anise. Reduce by a third, stirring occasionally. Add butter and whisk to combine. Return the tenderloins to the pan and coat with sauce before serving.