- ½ teaspoon ground fennel
- ½ teaspoon freshly ground black pepper (divided)
- ½ teaspoon salt (divided)
- 1 pound pork tenderloin
- 1 tablespoon olive oil
- 1 medium bulb fennel
- ¾ cup low-sodium chicken broth
- 1 ½ cups seedless red grapes
- 1 lemon wedge (⅛ medium lemon)
- In a small bowl, mix together the fennel and ¼ teaspoon each of the salt and pepper. Pat the pork dry with a paper towel, then slice it into ½-inch-thick medallions.
- Heat the oil in a large skillet (not nonstick) with a cover over medium-high heat. While the pan is heating, sprinkle the fennel mixture on the pork, pressing it in slightly so it adheres.
- Cook pork until browned and slightly blush in the center, 2 to 3 minutes per side. Then transfer to a plate and cover with foil to keep warm.
- Meanwhile, trim the stems and fronds off the fennel bulb, reserving a handful of fronds for garnish. Peel away any bruised outer layers of the bulb, then cut the bulb in half lengthwise. Cut each half into 4 wedges, leaving part of the core attached to each wedge so it stays together.
- After removing the pork from the skillet, add the broth, bring to a boil, and stir to dissolve any browned bits left in the pan, about 1 minute. Add the fennel wedges and remaining ¼ teaspoon each of salt and pepper. Reduce heat to medium, cover, and cook until fennel begins to soften, 5 minutes. Add grapes, increase heat to high, and cook uncovered until liquid is reduced by about half and grapes are warmed and burst, 5 minutes. Squeeze in the juice of the lemon wedge.
- To serve, distribute the pork, fennel and grapes among 4 plates. Drizzle each with about 1 ½ tablespoons sauce and garnish with some fennel fronds.
Reprinted with permission from the publisher, Houghton Mifflin Harcourt, from Weeknight Wondersby Ellie Krieger. Photography by Quentin Bacon. Copyright 2013. All rights reserved.
Check out Ellie Krieger’s Pork with Fennel and Grapes recipe in "Weeknight Wonders" at elliekrieger.com.