Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Pan Seared Pork Tenderloin with Roasted Fennel
paired with our Russian River Valley Pinot Noir


1 lb pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 Tbsp extra-virgin olive oil
3 garlic cloves, minced
¼ cup red wine, ½ cup chicken broth
2 Tbsp unsalted butter, cut into pieces
½ tsp fresh lemon juice, or to taste


Preheat oven to 350°F with rack in middle. Pat pork dry, add ½ tsp each of salt and pepper. Cut fennel bulbs lengthwise into ½ inch wedges. Heat oil in a 12-inch oven-proof heavy skillet over medium-high heat until it shimmers. Brown pork on all sides, about 6 minutes total. Transfer to a plate. Sauté garlic and fennel wedges in skillet until fennel is golden brown, about 6 minutes. Add wine, stirring and scraping up brown bits, stir in broth and butter. Put pork on top of fennel and transfer skillet to oven. Roast until a thermometer inserted into center of pork registers 145 to 150°F, about 15 minutes. Transfer pork to a cutting board and let rest 10 minutes. Transfer skillet to stovetop and boil, stirring occasionally, until most of liquid has evaporated. Stir in lemon juice and ¼ cup chopped fennel fronds. Thinly slice pork and serve over fennel with sauce.