Ingredients
Marinade:
2 lbs pork tenderloin
¾ cup balsamic vinegar
¾ cup white wine
1 ½ tbls salt
Spice mixture:
1 tbl spoon groud fennel seed ( I grind it in a coffee grinder)
1 tbl spoon fresh rosemary (finely chopped)
1 tbl spoon coarsely groud pepper
2 tsp salt
Saute:
1 can chicken stock
Preparation
Marinade pork for 2-8 hours.
Preheat oven to 320, drain pork well and sprinkle spices all over meat. In an oven safe frying pan heat a thin layer of olive oil on the stove (very hot) place meat in pan and brown three sides, roll over to the fourth side and put in oven.
Cook for 15-25 minutes, until firm to touch. Test with meat thermometer in the thickest part of the meat. 150 degrees it’s done.
Take out of oven & remove meat from pan. Allow to cool at least 10 minutes before slicing (always slice diagonal) Take dirty pan and add 1 can chicken stock & heat until it reduces by half its volume. Pour over meat and serve with tapenade or spicy mayo or alone!
