Friday, March 03, 2006

Pork Tenderloin with Fennal Shallot Relish and Edamame

Pork Tenderloin with Fennel Shallot Relish and Edamame

For the pork: Place pork in a marinade consisting of 1/4C olive oil, 3T white wine, 1 clove minced garlic, 1T minced shallot, salt and pepper to taste. Marinade the pork for several hours or overnight. Brown the tenderloin in an oven proof pan then place the pan in a 450 F oven for about 20 min or until it is done to your liking. I cook it to an internal temperature of 140 F.

For the relish ( Food and Wine Feb, 2006): Cut a small fennel bulb in 1" cubes; saute the fennel with a diced shallot and a minced clove of garlic until the fennel is tender; remove from the pan and add 1/4 to 1/2t red pepper flakes, 2 chopped anchovie filets, 1T capers, 1/4 C chopped kalamata olives, 3t red wind vinegar. Serve with the pork.
For the edamame: prepare according to package directions. We frequently serve them as a substitute for lima beans.
Wine: Joseph Phelps White Pastiche; $12.00; one of our favorite wineries



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