Fennel and Feta Pork Tenderloin
The amount of olive oil this recipe calls for might appear surprising, however the oil emulsifies deliciously with the tomatos to create a silky sauce typical of the Greek islands.
Ingredients
- 1 pork filet
- 1 tbsp Chios fennel seeds
- 1 tsp salt
- 1 tsp black pepper, cracked
- ½ tsp hot chile, ground
- ½ cup olive oil
- 8 garlic cloves
- 2 ripe tomatoes
- 3 oz feta
- 1 tbsp honey
- Parsley to garnish
Method
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1
Cut the pork into 1-inch thick pieces and put them on a plate.
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2
Mix fennel, salt, pepper and chile in a small bowl. Season the pork using the blend.
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3
Heat a pan on high. Add oil and garlic to the pan, once the garlic begins to sizzle, add the pieces of pork.
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4
Brown one side for 3-4 minutes, then turn over and brown the other side.
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5
Meanwhile, cut each tomato into 8 pieces.
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6
Remove the pork from the pan and pour out the oil. Place the pork on a plate.
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7
Add tomatoes to the pan. Cook for 3 minutes, until they begin to soften but not falling apart.
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8
Sprinkle feta on the tomatoes and cook for another minute. Place the pork slices on top and add whatever sauce is left in the plate. Garnish with a stream of honey and parsley. Let rest a few minutes before serving.
