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olive oil fennel bulb onion garlic flour pork tenderloin salt freshly ground black pepper white wine chicken broth herbes tomatoes Nicoise olives fresh parsley
Viewed: 39 - Published at: 2 years agoIngredients
- 1 tablespoon olive oil, divided
- 4 cups sliced fennel bulb (about 2 bulbs)
- 3 1/2 cups thinly sliced onion (about 2 large)
- 8 garlic cloves, minced
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 2 pounds pork tenderloin, trimmed and cut into bite-sized pieces
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1 cup dry white wine
- 1 cup fat-free, less-sodium chicken broth
- 1 tablespoon herbes de Provence
- 3 (14.5-ounce) cans diced tomatoes, undrained
- 1/2 cup nicoise olives
- Chopped fresh parsley (optional)
Method
- Heat 1 teaspoon oil in a large Dutch oven over medium-high heat. Add fennel and onion; saute 8 minutes or until tender. Add garlic; saute 2 minutes. Spoon fennel mixture into a large bowl.
- Place flour in a shallow bowl or pie plate. Dredge pork in flour, shaking off excess. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add half of pork mixture; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook 6 minutes, browning on all sides. Add browned pork to fennel mixture. Repeat procedure with remaining pork mixture, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
- Add wine to pan, scraping pan to loosen browned bits. Stir in pork mixture, broth, herbes de Provence, and tomatoes; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until pork is just tender.
- Stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and olives. Simmer 10 minutes or until pork is tender and sauce is thick. Sprinkle with parsley, if desired.
