Grilled Pork Tenderloin with Fennel and Tomato sauce

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I used a left over grilled pork tenderloin that I sear roasted a few days ago.

1/2 a red onion diced

3 small fennel bulbs or one large diced(about the amount of one diced onion)

1 can diced tomatoes.

1/4 cup red wine

1/2 cup chicken broth

2 cloves garlic pressed

red pepper flakes

2/3 tablespoon Italian seasoning of your choice

I shot of Sambuca(optional)

Handful of Parmigiana curls

  1. In a 3.5qt saute pan, saute onion and fennel on medium heat in several tablespoons of olive oil.
  2. De-glaze pan with tomatoes, red wine, and chick stock.
  3. Add garlic and let reduce 15 minutes
  4. Use a food mill or food processor to puree sauce but leave a bit of chunkyness
  5. Add sauce back to pan lower heat to med low and add herbs and pepper
  6. Slice pork in thin pieces and warm in sauce and add liqueur
  7. Finish with parm curls over the top

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