Pork tenderloins are usually sold vacuum packed in multiples of two – hence the recipe for two tenderloins.
Pork tenderloins really are “the other white meat”! They are very low in calories with 4 ounces having only about 160 calories with very little fat and a lot of protein. This recipe will yield about 6 servings.
- 2 pork tenderloins
- salt & pepper
- 1 tablespoon olive oil
- flour (for dusting)
- 2 fennel bulbs
- 3 or 4 peaches
- 2 tablespoons balsamic vinegar
- ½ cup dry Marsala
Pre-heat oven to 425 degrees
- Cut each tenderloin in 2 or 3 pieces and sprinkle them with salt & pepper.
- Heat the olive oil in a skillet until fragrant.
- While the oil is heating, dust the tenderloin pieces with flour.
- Brown the tenderloin pieces in the olive oil, turning them over once or twice to brown them completely and seal in the meat.
- While the meat is browning, cut the fronds off the fennel bulbs and slice off the bottom to clean it up.
- Cut the fennel bulbs into ½ inch slices. Set aside.
- Peal the peaches and slice.
- Add the fennel and peaches to the pan arranging them around the meat.
- Add the balsamic vinegar and the Marsala.
- Cover the skillet and place it in pre-heated oven.
- Bake for an hour and a half (1 ½ hrs). The liquid should yield a very thin “sauce”. You might need to check the pan after about an hour or so to make sure you do not need to add any more liquid.