Fennel-Crusted Pork Tenderloin

For an easy side dish, roast chunks of potatoes, root vegetables or winter squash-tossed with olive oil, salt and pepper-alongside the pork. Put in the oven about 10 minutes before roasting the pork. Stir the vegetables often, and roast until tender.
Average Customer Rating:
3 out of 5
3
 out of 
5
(2 Reviews) 2
1 of 2(50%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Fennel-Crusted Pork Tenderloin
Review 1 for Fennel-Crusted Pork Tenderloin
4 out of 5
4 out of 5
chocolattez
Northern New Jersey
May 19, 2011
Ability level:Advanced
Cooks for:1 to 2 people
Cooks:Every day
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Easy and tasty - subtle mix of flavors
May 19, 2011
I was a little leery about making this based on the other review but since I had all the ingredients i thought I'd give it a try. I thought it was delicious. The fennel flavor was subtle and was perhaps a bit overpowered by the garlic. When I make it again I will probably go a bit lighter on the garlic. The lemon was a nice flavor addition. It was easy and cooked very fast. I would definitely recommend it.
Pros: Quick, Easy, Kid-Friendly, Healthy, Appearance, Will Make Again
Review 2 for Fennel-Crusted Pork Tenderloin
2 out of 5
2 out of 5
Mom8586
East Bay
January 4, 2011
Would You Recommend? No
0points
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Don't use lemon juice!
January 4, 2011
While the flavor was great, I wouldn't recommend using the lemon juice. The juice burned in the pan, and after days of soaking, using an SOS pad and other utensils, I couldn't get the burned sauce off. It ruined my calphalon pan.
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chocolattez
Northern New Jersey
Posted May 19, 2011
can you blame a recipe for this??
I didn't have a problem with burning on my pan although I did take precautions to put foil underneath.... I'm not sure I would fault a recipe for this tho
-1point
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