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Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges


Fennel-Rubbed Pork Tenderloin with Roasted Fennel Wedges Recipe

Ingredients:
  • 1 teaspoon fennel seeds
  • 1 pound pork tenderloin
  • 2 medium fennel bulbs, trimmed, reserving fronds
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, smashed
  • 1/4 cup dry white wine
  • 1/2 cup reduced-sodium chicken broth
  • 2 tablespoons unsalted butter, cut into pieces
  • 1/2 teaspoon fresh lemon juice, or to taste
Directions:
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