Serious Eats: Recipes

Fennel-Roasted Pork Tenderloin with Sweet Onions

[Photograph: Kerry Saretsky]

An easy, impressive holiday dinner for two. Start by roasting fennel and red onions in some olive oil. While they are starting to get soft and sweet, roll the pork tenderloin in a mixture of salt, pepper, fennel seeds, and fresh thyme. Then, simply plop the pork in the same roasting pan as the vegetables, and let the whole thing finish off together. It's ready in one hour, in one pan, plus a few leftovers which make a killer sandwich the next day. A drizzle of olive oil and balsamic over the top seals the deal.

About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.

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