60: Herbed Pork Tenderloin / Tomato Fennel Sauce / Zucchini Coins

Two recipes posted in one night! Aren’t you lucky?

Simple, quick, and incredibly delicious! The sauce alone is out of this world. This is another one of those meals where I didn’t have to buy anything extra because I had all of these ingredients in my refrigerator. Pork filets are coated in fresh herbs with a tomato fennel sauce made complete with zucchini coins sautéed in oil and breadcrumbs. We drank Sebastani Chardonnay with this – toasted oak for smoke, citrusy, and crisp on the finish.

Ingredients and Directions:

2 pork filets (about 3/4 lb)

2 plum tomatoes, halved, seeded, and sliced

1/2 a fennel bulb, diced

1/2 an onion, diced

1/2 a zucchini, sliced

Small handful of breadcrumbs

1 tbsp each of fresh thyme and rosemary, minced (save some for garnish)

Splash of milk or cream

Olive oil

Salt and pepper (add to each component)

Pork—Coat filets in salt, pepper, and minced fresh herbs. Heat oil in a pan over medium heat, and sauté filets for a total of 8-10 minutes, flipping once halfway through. Thicker cuts will require more cooking.

Tomato Fennel Sauce—Sauté onion and fennel over medium heat for about 7 minutes. Now add tomatoes and sauté for another 3-4 minutes. The sauce is ready for the food processor once the mixture has broken down in the pan and the tomatoes almost look mushy. Puree in food processor with a splash of cream or milk, and season with salt and pepper to taste.

Zucchini—Heat oil in pan over medium heat. Add zucchini and bread crumbs, and sauté mixture for 3-4 minutes.

Plate as you wish, garnish with remaining herbs, and enjoy!