We’re going “Hog Wild” with the Minnesota Pork Board! Executive Chef Ben McCallum from Crooner’s Lounge and Supper Club shares his recipe for fennel and garlic pork tenderloin with gruyere cheese sauce.
Makes 6 portions Fennel and Garlic Pork Tenderloin Pork Tenderloin, cut in 2 ounce medallions 3 lbs Garlic, peeled ½ Cup Fennel seeds, toasted ¼ Cup Lemon Juice ¼ Cup Olive oil 1 Cup Salt 2 Tbsp. Black Pepper, Ground 2 Tbsp. PROCEDURE: Preheat oven to 350 degree Fahrenheit. In a blender, place garlic, fennel seeds, lemon juice, olive oil, salt and pepper. Puree until thoroughly combined. Pour mixture over the pork medallions and allow them to marinade for at least 30 minutes. Preheat sauté pan over medium high heat. Place the medallions into the hot pan, 4 to 6 at a time being careful to not overload the pan, and sear for 3-5 minutes per side or until they are lightly caramelized. Flip the medallions and sear for another 3-5 minutes. Remove from pan and stage on a baking sheet. Repeat process with all remaining medallions. Place seared medallions into preheated oven and allow to bake for 8-10 minutes or until the internal temp reaches 145 degrees. Remove from oven and let rest for 2-3 minutes. Serve with gruyere cheese sauce. Gruyere Cheese Sauce Butter 2 Tbsp. All-purpose flour 2 Tbsp. Whole milk 2 Cups Gruyere Cheese, Shredded 1 Cup Salt ½ tsp. White Pepper ½ tsp. PROCEDURE: In a small sauce pan over medium heat, melt butter. Add flour to the pan and stir until combines and forms a roux. Cook roux for additional 3 minutes, or until the roux is lightly browned. Add milk to the roux, a little at a time, whisking until completely combined and there are no lumps. Simmer the mixture for 8-10 minutes or until the milk thickens into a béchamel sauce. Add shredded gruyere cheese to the béchamel sauce, again just adding a little at a time and whisking until completely combined. Add salt and pepper. Serve hot.
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