Fennel Crusted Pork Tenderloin

Fennel Crusted Pork Tenderloin

Rating
4.50rating out of 5

(325 reviews from our customers)

Prep Time

35 min

Cuisine

Italian

Use within

5-6 days

Succulent pork tenderloin is coated in a fragrant paste made of fennel seeds, chilli flakes, garlic, black pepper and olive oil, then oven roasted. Served with crispy rosemary wedges and Italian-style butter beans in a fresh tomato and garlic sauce. It's a roast with an Italian twist!

Prep Time

35 min

Cuisine

Italian

Use within

5-6 days

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
garlic-clove
4 garlic cloves
Onion
1 onion
Butter-beans
1 tin of butter beans
chilli-flakes
1/2 tsp fiery chilli flakes
fennel-seeds
2 tsp fennel seeds
Potatoes
300g potatoes
Beef tomato
1 beef tomato
Chicken-stock-cube
1 chicken stock cube
fresh-rosemary
10g fresh rosemary
pork tenderloin (2 x 100g)
2 x 125g British pork tenderloins
You Will Need
Pestle & mortar, olive oil, pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • garlic clove
  • brown onion
  • tin of butter beans
  • dried chilli flakes
  • fennel seeds
  • potatoes
  • beef tomato
  • chicken stock cube
  • rosemary
  • British pork tenderloin
Typical Values per 100g per serving
Energy 380 kJ
90 kcal
2580 kJ
614 kcal
Fat
of which saturates
3.3 g
1.1 g
22.1 g
7.2 g
Carbohydrate
of which sugars
8.1 g
1.7 g
55 g
11.7 g
Fibre 1.1 g 7.2 g
Protein 7.2 g 49.1 g
Salt 0.06 g 0.39 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
garlic clove
brown onion
tin of butter beans
dried chilli flakes
fennel seeds
potatoes
beef tomato
chicken stock cube
Sea salt, starch, glucose syrup, sustainable palm oil, raw cane sugar, yeast extract, 2,5% chicken meat powder, 2,5% chicken fat, natural flavouring, roasted onions, turmeric, pepper, parsley, rosemary
rosemary
British pork tenderloin

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Fennel Crusted Pork Tenderloin

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into wedges 

Strip the rosemary leaves and chop roughly, discarding the stems 

2 Fennel Crusted Pork Tenderloin

Add the potato wedges to one side of a baking tray

Sprinkle with half of the chopped rosemary (save the rest for later!) and drizzle generously with vegetable oil

Season with a generous pinch of salt and pepper and put the tray in the oven for 10 min (until approx. step 4)

3 Fennel Crusted Pork Tenderloin

Meanwhile, peel and finely chop (or grate) the garlic

Add the fennel seeds, chilli flakes (can't handle the heat? Go easy!), 1 tsp [2 tsp] black pepper and a generous pinch of salt to a pestle and mortar and grind to a course spice mixture

Add half of the chopped garlic, the remaining rosemary and 2 tbsp [4 tbsp] olive oil and mix to combine - this is your fennel paste

 

4 Fennel Crusted Pork Tenderloin

Boil a kettle

Peel and finely slice the onion[s] 

Remove the potatoes from the oven and add the sliced onion to the other side of the tray with a drizzle of olive oil

Spread the fennel paste all over the pork tenderloins and sit them on the sliced onion

Put the tray in the oven for 15-18 min or until cooked through

5 Fennel Crusted Pork Tenderloin

Meanwhile, chop the beef tomato[es] into large bite-size pieces

Dissolve the chicken stock cube[s] in 100ml [200ml] boiled water 

Drain and rinse the butter beans

 

6 Fennel Crusted Pork Tenderloin

Heat a medium pot with a very generous drizzle of olive oil over a medium heat

Once hot, add the remaining chopped garlic and cook for 1 min

Add the chopped tomato and cook for 3-4 min or until they're beginning to break down 

7 Fennel Crusted Pork Tenderloin

Add the drained butter beans and chicken stock to the pan cook for 3-4 min further, or until the beans are coated in a thick tomato sauce 

Season with a generous pinch of pepper - these are your Italian beans 

Once cooked, remove the pork, onion and wedges from the oven and leave to rest for 3 min 

Once rested, slice the pork finely 

8

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Serve the sliced pork over the roasted onion with the potato wedges and Italian beans to the side 

Enjoy!

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