Wondering what to do with a piece of pork tenderloin that I had bought I turned to the internet for inspiration. I found this recipe for Paleo Pancetta & Fennel Stuffed Pork Tenderloin on the Seaside Kitchen Blog. Perfect! As well as the tenderloin the ingredients also included pancetta and fennel. I could get to use one of the two bulbs of fennel that had come in the veggie box the previous week and the Parma ham that was rapidly approaching its ‘use by’ date.
The fennel and onion that I used were medium sized rather than large but even so I had far more filling than I could use. I put what was left over in the oven around the tenderloin.
I made the pan sauce too. It’s always a good idea to do that. Not only do you get the wonderful flavour of the caramelised bits stuck on the base of the pan but it makes for easier washing up as well. 😉
I served up the pork with home made sauerkraut and broccoli. The flavour of the pork was superb and I will definitely be making this one again. It serves four so we have some leftover for tomorrow. It would also be a good dish to serve when you have guests coming as it is a simple, elegant recipe requiring little effort.
Primal Anne’s Tasting Rating: 5/5
Primal Man’s comment: “That was nice.”