Fennel-roasted pork tenderloin with sweet onions from Serious Eats

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fbcd on May 27, 2022

    Delicious and easy. Made a half recipe and the pork tenderloin is done in about 15 minutes, so it doesn't brown, but the roasted fennel and onions caramelise so they compensate. They would be wonderful as a side with any roast meat. I added garlic cloves to the vegetables. The total cooking time says 1 hour and the fennel needs 50-60 minutes to be really tender, so I would take that into consideration when timing when to add the meat.

  • FJT on October 25, 2020

    This was easy to make and tasty. I followed the recipe apart from the addition of some celery that needed using up. The balsamic vinegar at the end lifted the dish nicely. Will make again.

  • twarner on October 11, 2020

    Basically just roasted up all the fall vegs I had around from the garden...small potatoes, fennel, sweet onions, delicate squash, baby beets, celery root. Absolutely divine. Did not use balsamic.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.