Crusted Pork Tenderloin with Fennel Relish

(Serves 6)

INGREDIENTS
FOR THE FENNEL RELISH:
Extra-virgin olive oil 1/4 cup
Fennel bulb, quartered, core removed and diced 1
Yellow onion, diced 1
Anise seeds, toasted and finely ground 1/2 teaspoon
Champagne vinegar 1/4 cup
Chicken broth 3/4 cup
Sugar 1/4 cup
Sea salt and freshly ground pepper To taste
Minced Italian parsley 2 teaspoons

FOR THE FENNEL-CRUSTED PORK TENDERLOIN:
Fennel seeds, toasted and finely ground 1 cup
Anise seeds, toasted and finely ground 1/2 cup
Orange zest, grated 1 tablespoon
Lemon zest, grated 1 tablespoon
Sea salt 1 tablespoon
Freshly ground black pepper 1 tablespoon
Pork tenderloins, trimmed of all fat 3
Extra-virgin olive oil 1/4 cup

METHOD OF PREPARATION
FOR THE FENNEL RELISH

1. In a medium sauce pan, combine all of the relish ingredients except the parsley. Bring to a boil and reduce heat to low; simmer until fennel is soft and the liquid has caramelized, about 25 minutes.
2. Cool; fold in the parsley. Keep refrigerated until ready to use.

FOR THE FENNEL-CRUSTED PORK TENDERLOIN
1. Preheat oven to 400 degrees. In a large plate, combine the fennel seeds, anise seeds, orange zest, lemon zest, salt and pepper. Dredge each tenderloin in the spice mix, coating evenly on all sides and gently pressing the seasoning into the meat. In a large sauté pan, heat the olive oil until smoking; delicately place the tenderloins in the pan, being careful not to splash yourself with the hot oil.
2. Sear the tenderloins on all sides, then remove and place in a roasting pan. Bake for 6 to 8 minutes, or until done; transfer to a platter and cool to room temperature. Refrigerate for a minimum of 2 hours and no longer than 2 days.
3. To serve, slice the pork very thin with a sharp knife and arrange it on a platter with the fennel relish.

Cooking with Class on NBC 10 is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These recipes were featured during week of “LIGHT AND TASTY,” July 13, 2009.