Daily Dinners: Creamy Fennel & Pork

Here we go again with another dinner idea. Trying to write these really made me appreciate all the food bloggers in the world. It really takes multitasking to try and cook and take photos (and not burn down the kitchen - or burn your food). 

This recipe is a bit more time than my first daily dinner post, but I liked the idea of sharing a fennel recipe . Fennel is in season right now and it's often neglected as a vegetable. Plus, it's not as common as broccoli and other such veggies, so it can be intimidating. That's why I'm here...don't be scared! Fennel is scrumptious and healthy too (check out these health benefits). 

I love the floral, herby notes in fennel and adds any interesting layer of flavor. I prefer it cooked a bit, but you could eat it raw (like in a salad!). This recipe pairs well with pork, so that's what we'll use it for today.

I served the pork and fennel on top of whole grain extra wide ribbon noodles that I got from Safeway. I figured this meal has protein, veggies, and a grain - pretty balanced if you ask me!

If you're a visual person, here's the steps in photos...

Creamy Fennel and Pork

Recipe adapted from Better Home and Gardens


  • 1 pork tenderloin (like 1 pound)
  • 1 tablespoon snipped fresh rosemary
  • 1 tablespoon fennel seed, coarsely crushed (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper.
  • 2 tablespoons olive oil
  • 2 medium fennel bulbs
  • 1 medium onion, sliced
  • 2 cloves garlic, minced *
  • 1/2 cup chicken broth
  • 1/2 cup dry vermouth or chicken broth
  • 1/3 cup dairy sour cream
  • Sour cream (for topping)

* I am sensitive to garlic so I don't use a bunch. Feel free to add more. Also, love-love-love Dorot garlic cubes, and pretty much only use this when a recipe calls for garlic. I used two "ice cubes" in this recipe. 


  1. Preheat oven to 425 degrees F.
  2. Combine rosemary, fennel seeds, salt, and pepper. Trim off any silver skin from the pork (optional really, but probably best if you do remove it). Rub the rosemary-salt mixture all over the pork.
  3. Optional Step: I didn't do this, but it's nice to sear/brown the pork before roasting it. If you do, use about 1-2 tablespoons olive oil in a plan, and sear each side for a few minutes. 
  4. Place the pork on a pan and roast, uncovered, 25 to 30 minutes or until slightly pink in center (155-160 degrees F).
  5. Trim and core fennel bulbs (reserve some of the leafy tops to top with at the end). Cut each fennel bulb in thin wedges. Slice up the onion. 
  6. Add fennel, onion, and garlic to an oven-friendly skillet. Cook 4 minutes or until lightly browned, stirring occasionally. Remove skillet from heat; add broth, vermouth, and sour cream. Return to heat. Bring to boiling for 1-2 minutes.
  7. By now the pork is probably done, so take it out and let it rest for 5-10 minutes (don't cut it!). While it's resting, pop the skillet with the onions & fennel into the oven. Cook it for about 5 minutes to soften the veggies a bit more. 
  8.  Serve pork with vegetables and juices. Top with reserved fennel tips and more sour cream.