Pork Tenderloin With Fennel Seed and Onions

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“If you like the taste of fennel seed this is a wonderful dish! A quick and easy recipe, but good enough to serve to guests! Recipe from Homemakers Magazine.”

Ingredients Nutrition


  1. In skillet, heat 1 tbsp (15 mL) oil over medium heat.
  2. Cook onions, stirring often, until tender and golden brown, about 20 minutes. Transfer to bowl.
  3. Meanwhile, cut pork into 1-inch (2.5 cm) thick medallions; season with 1/2 tsp (2 mL) salt and 1/4 tsp (1 mL) pepper. Set aside.
  4. In same skillet, heat 1 tbsp (15 mL) oil over medium-high heat; fry fennel seeds for 10 seconds.
  5. Add pork; brown on both sides, about 4 minutes.
  6. Pour in wine and increase heat to high; cover and cook for 3 minutes.
  7. Turn over pork and cook, uncovered, until wine is reduced to about 2 tbsp (30 mL), 2 to 3 minutes.
  8. Transfer pork to warm serving plate. Set aside.
  9. Add onions and parsley to skillet and heat through, about 1 minute; serve over pork.
  10. Makes 4 servings.
  11. Serving suggestion - nice with garlic spaghetti, and a tomato and lettuce leaf salad dressed with olive oil and lemon juice and sprinkled with chopped fresh mint.

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