Chef's Knife - A high-quality chef's knife is essential for precision cutting, dicing fennel, and preparing the pork tenderloin with ease.
Meat Mallet - For tenderizing the pork tenderloin to ensure even cooking and better absorption of the rub.
Roasting Pan - An ideal pan for roasting fennel wedges, allowing them to cook evenly without burning.
Rubber Spatula - Useful for mixing ingredients, applying rubs, or ensuring even coating of the pork tenderloin with the fennel rub.
Cutting Board - A sturdy cutting board provides a safe surface for cutting both meat and vegetables.
Meat Thermometer - Ensures your pork tenderloin reaches the appropriate internal temperature for food safety.
Mixing Bowl - For preparing the fennel rub or any other ingredients needed in the recipe.
Tongs - Useful for handling hot items like roasted fennel wedges without risking burns.
Oven Mitts - Essential for safely handling hot dishes from your oven, such as roasted fennel wedges.
Vegetable Peeler - Helps in peeling or thinly slicing the outer layer of fennel to prepare it for roasting.
1 teaspoon fennel seeds
1 pound pork tenderloin
2 medium fennel bulbs, trimmed, reserving fronds
2 tablespoons extra-virgin olive oil
3 garlic cloves, smashed
1/4 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter, cut into pieces
1/2 teaspoon fresh lemon juice, or to taste
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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