| Prep: 20 mins | Cook: 60 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 394 | 15g | 3.5g | 16g |
| sugars | fibre | protein | salt |
| 11g | 2g | 50g | 0.9g |
The streets of New York have gifted me an expansive palate, from the quintessential bagel to the all-American burger; it’s a culinary playground. However, it doesn’t hurt to take a leap beyond the metropolis, and you’ll find that even ordinary ingredients, correctly paired, can create extraordinary dishes. An example of such culinary alchemy is the Satsuma and Fennel Roasted Pork, a recipe that I profoundly cherish for its harmonious blend of flavors, health benefits, and uncomplicated procedure.
Inspiration behind the Dish
Stemming from my passion for the stage, every recipe is a play with various characters brought together to create a story. The Satsuma and Fennel Roasted Pork is a tale steered by the protagonist, pork tenderloin, elevated by supporting roles from satsuma and fennel. Much like a good performance, the recipe doesn’t merely lean on its star, but instead, hinges on the excellent performances of the entire cast. Satsuma’s citrusy sweetness shines through the pork while the licorice-like taste of fennel cuts through it, creating a perfect balance.
Health Value & Nourishment
What makes this dish even more appealing is its nutritional content. Pork tenderloin, a part of the lean meat category, is packed with proteins and vitamins like B12 and B6. Not to mention the health benefits of fennel, an excellent source of fiber, potassium, and Vitamin C. And let’s not forget about satsuma, a lighter, fresher version of regular orange, full of antioxidants and vitamins. Combine these ingredients in our recipe, and you have a delicious way to give your body the nutrition it needs. For a detailed nutritional breakdown, check this Healthline article.
Complementary Pairings
Satsuma and Fennel Roasted Pork naturally pairs well with several side dishes. For a wholesome dinner, you could try serving this dish alongside a simple Quinoa Salad with Radishes and Citrus or a refreshing Crispy Potatoes with Garlic, Lemon and Oregano. The refreshing and vibrant flavors in these sides compliment our recipe perfectly, making it a balanced feast for both the stomach and the eyes.
This recipe of Satsuma and Fennel Roasted Pork places simple ingredients on a pedestal, offering a gateway into a new realm of flavors in the comfort of your kitchen. I hope you love this dish, for even above its taste, it is about the joys of exploring and creating in your culinary world.
What You’ll Need
- 2 pounds of pork tenderloin
- 2 satsumas, zested and juiced
- 1 large fennel bulb, fronds removed and finely chopped
- 3 cloves of garlic, minced
- 1 tablespoon of honey
- 1 tablespoon of Dijon mustard
- 1/2 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 3 tablespoons of olive oil
- 1 cup of dry white wine
- 2 satsumas, peeled and segmented for garnish
- Fennel fronds, for garnish
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C).
Step Two
Place the pork tenderloin in a large roasting pan and set aside.
Step Three
In a small bowl, combine the satsuma zest, satsuma juice, finely chopped fennel, minced garlic, honey, Dijon mustard, sea salt, and black pepper. Stir well to combine.
Step Four
Gradually whisk in the olive oil until the mixture is well combined.
Step Five
Pour the mixture over the pork tenderloin, ensuring it is well coated. If time permits, let the pork marinate in the refrigerator for 1-2 hours, or overnight for more flavor enhancement.
Step Six
Place the pork in the preheated oven and roast for about 20 minutes. Remove the pan from the oven and add the dry white wine to the pan, basting the pork with the juices. Return the pan to the oven and continue to roast for another 10-15 minutes, or until the meat is cooked through and a thermometer inserted into the thickest part registers 145 degrees F (63 degrees C).
Step Seven
Remove the pork from the oven and let rest for a few minutes before slicing. Drizzle the pan juices over the top and garnish with the peeled and segmented satsumas and fennel fronds before serving.
