Pork Tenderloin with Fennel and Olives

The pork tenderloin with fennel and olives is such an interesting recipe.  I found and adapted this one from a cookbook titled Placer County Real Food.  I had the opportunity to meet the authors at an event. 

I have discovered so many different ingredients during my low carb/Paleo journey that I even surprise myself sometimes!  Never had I thought about eating fennel in the past but I really love the taste now. 


recipes for pork:

  • Pork Loin about 3 lbs., silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch thick
  • 1 Tsp. Salt
  • 1 Tsp. Ground Black Pepper (finely ground is nice)
  • 2 Tbs. Olive Oil

For Sauce:

  • 1 Tbs. Olive Oil
  • 1 Tbs. Butter
  • 1 Fennel Bulb, Thinly Sliced
  • 3 Garlic Cloves, Minced
  • 1 Cup Fresh Squeezed Orange Juice and 1 Tbs. Zest
  • 1/2 Cup Chicken Broth
  • 1/2 Cup Pitted Green Olives, Sliced
  • 1/4 Cup capers
  • 4 Tbs. Fresh Chopped Parsley Leaves


Sprinkle salt and pepper over both sides of pork slices. Heat 1 Tbs. Olive oil in cast iron or steel skillet. Brown pork slices for 90 seconds on each side.

Using medium heat, place 2 Tbs. oil and butter in pan in which pork was cooked. Add fennel and saute until softened (about 2 minutes). Add garlic, saute 1 minute more. Add juice, and bring to a boil, scraping pan bottom with wooden spatula to de-glaze.

Cook until liquid reduces to a glaze (about 2 1/2 minutes). Add Chicken Broth.

Increase heat to high and boil until liquid reaches consistency of maple syrup (about 3 minutes). Reduce heat to medium, return pork to pan with zest, olives, capers and parsley, turning meat to coat. Simmer to heat and blend flavors.

Transfer pork to serving plate and spoon sauce over meat.  Allow to sit for approximately 3 minutes and serve immediately.

This is a Phase II or Paleo Diet recipe

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