This recipe for pork tenderloin, courtesy of Tom Colicchio, is a wonderful dish to serve your family.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl, mix together raisins and hot water; set aside until plump.

    Advertisement
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onions and fennel; cook until softened and translucent, about 5 minutes. Add tomato paste and stir to coat. Add vinegar and sugar and continue cooking, stirring, until sugar has dissolved.

  • Drain raisins and add to skillet; reduce heat to medium and let simmer 2 minutes. Add capers; stir to combine and set aside.

  • In a large, clean skillet, heat 2 tablespoons olive oil over medium-high heat. Season pork with salt and pepper and add to skillet. Cook, turning once, until pork is just cooked through, 2 to 3 minutes per side.

  • Add pork to skillet with onion mixture and turn to coat; transfer to a serving dish. Serve immediately, garnished with reserved fennel fronds.

Reviews (1)

8 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: Unrated
12/29/2008
When you featured this recipe on your show, you sprinkled fennel pollen over the pork before you served it and there was a question as where to buy fennel pollen. For people who donn n n n n n t have access to the store in NY, we sell it online at http://www.marxfoods.com/