I have had my eye on this recipe for Pork Tenderloin Braised with Elderflower and Fennel for a long time. Even though I made the decision to tear it out of Food & Wine, I kept pushing it aside for some reason. Maybe because it seemed too simple to be worthwhile or because I tend to forget how much I enjoy fennel. Whatever the reason, after a year of not making this recipe, I finally got around to fixing it last week.
Along with being fairly healthy, this recipe has the benefit of a fairly short list of ingredients. And the only thing that required much money was the elderflower liquor (I bought a bottle of St. Germain). The upside to that is you only need a small amount of the cordial so you can keep it on hand to enjoy in drinks like the Honey Badger.
I should also mention that I cut in the recipe in half since I was cooking for two. I only needed to buy a pork tenderloin, a half of a teaspoon of fennel seeds and a bulb of whole fennel. Everything else I had on hand — fresh thyme, an onion and some white wine, so the meal was fairly inexpensive as well. The asparagus was my side dish, simply steamed and seasoned with salt.
Start by cutting the pork tenderloin into 2″ pieces and lightly pound them. Sprinkle the medallions with salt, pepper and finely chopped fennel seeds. Thinly slice the fennel bulb and onion. Then take a moment to drink some wine because that’s it for prep! No, really, that’s it. Put the cutting board away.
** I have to say before even tasting this meal it already won me over with the minimal effort — I was tired and hungry so low-maintenance cooking was right up my alley. **