Friday, March 7, 2008

What's cooking: Pork tenderloin with sauteed onion and fennel and fennel cream

One of the best things about getting a weekly produce box is the challenge to use what's in the box, regardless of whether it's something you might buy left to your own devices. This week's box, which arrived yesterday, contained some late winter standards, green garlic and leeks, but also something signifying a turn in season: baby fennel. Fennel is a taste I've reluctantly acquired. I hate licorice but admit that fennel can be good braised in white wine and butter. This dish, from Bon Appetit and listed on Epicurious pairs it nicely with pork, layering the fresh fennel with roasted fennel seed.




I used green garlic instead of regular garlic and leeks instead of onion. And I roasted the pork for longer than the five minutes recommended. I don't care what anyone says, I do not like to see any pink in my pork.

I teamed this with garlic goat cheese mashed potatoes and roasted zucchini.

We're leaving tomorrow afternoon to head up to Tahoe for a little skiing (Sunday and Monday). Sophie asked "Will there be powder, Mama?" No, probably not. The days have been into the 50s, with the nights back below freezing, so anything off piste will be like skiing over an ice cube field in the morning, turning to glue-like slush in the afternoon. Spring skiing, you know.

If I don't get back to post about the carnitas roasting in my oven overnight, have a good weekend!

11 comments:

kristenspina said...

Enjoy the trip! And post the carnitas recipe when you come home...I LOVE carnitas tacos.

Kate said...

Yum! I love Fennel:)

Monica said...

Have fun in Tahoe...be careful with the ice...yuck!

Lisa said...

That's is one of the unexpectedly nice things about being in a CSA, trying vegetables that I probably wouldn't have voluntarily purchased. I just sauteed some turnip rapini with some cabbage yesterday!

Woman with a Hatchet said...

I have a hard time getting past the licorice nature of fennel. It is in any number of recipes that look good without it. However, your dinner looks lovely!

The Mrs. said...

That looks fabulous! I am impressed you can handle the challenge of the produce box!!!

Suzanne said...

I came over from BlogHer.

Yum, fennel. It is a great supporting flavor, IMO. It sounds great to be getting a produce box.

Enjoy the trip to Tahoe, and I hope the skiing is good.

Trish said...

I love the whole CSA thing because you really do discover a whole world of food beyond what you'd normally purchase, even if you're an adventurous chef. I joined a CSA this year and discovered I love kale. Unfortunately, the growing season in Florida ends in May, so it's back to the grocery store for us soon.

Hope the skiing is good. Hubby & I are headed for Park City on Wednesday and it's my first time ever skiing so I want nice snow. I'm a little nervous that it's going to be icy.

KatieGirlBlue said...

Yay for Spring skiing! And what a fancy-pants dinner! I'm so impressed. Once again, you've inspired me to cook a proper dinner tonight. You can be sure my honey appreciates your blog.

Chelsea said...

I made that same fennel recipe in preparation for a cooking competition and loved it. I don't enjoy black licorice either, but I think I could do the fennel again. Now if I could get my fiance to eat pork...

Angelina said...

I hate licorice flavor too and I admit that I sometimes fear eating fennel, which is weird because when I do eat it I usually really like it.

It sounds pretty good right now, actually.

I hope you are having a fabulous time on the slopes!