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.
- 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
Cut the pork into 1-inch thick pieces and put them on a plate.
Mix fennel, salt, pepper and chile in a small bowl. Season the pork using the blend.
Heat a pan on high. Add oil and garlic to the pan, once the garlic begins to sizzle, add the pieces of pork.
Brown one side for 3-4 minutes, then turn over and brown the other side.
Meanwhile, cut each tomato into 8 pieces.
Remove the pork from the pan and pour out the oil. Place the pork on a plate.
Add tomatoes to the pan. Cook for 3 minutes, until they begin to soften but not falling apart.
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.