Fennel and Grilled Pork Tenderloin Salad showed us that Fennel actually has a slightly sweet and pretty mild licorice taste with a satisfying crunch. The pork tenderlion for the salad is marinated in a mildly spicy orange-chipotle mixture made from fresh orange juice, fresh lime juice, chipotle in adobo, red wine vinegar and seasonings. A light, but generous amount of dressing has a subtle nutty flavor from the addition of walnut oil - you can use canola oil though if you don't have walnut handy. Toasted pepitas finished the dish with another dimension of crunchy texture. I also made one of our favorite biscuits to have along side, Asiago Black Pepper Biscuits. Next time, I might add another chipotle in the marinade to up the heat though.
Even though the salad recipe used only 6 cooked ounces of the meat, I knew I was going to need grilled pork tenderloin for another dish this week. I went ahead and used a full pound and kept the amount of marinade the same as there was plenty there to go around. I have the other cooked half in the refrigerator waiting to be used in a sandwich we'll talk about tomorrow!
I have never tried fennel, either, Joe! Hmmm...I don't eat meat but you have reminded me that I do need to try fennel and soon!
ReplyDeleteI didn't think I'd like Fennel because I don't care for licorice. But I was proved wrong with a dish also made with pork and fennel.
ReplyDeleteThat salad looks good! Yum!
ReplyDeleteAlso, fennel and oranges is a classic combination, give it a try as a salad all by itself, with a rice-wine vinaigrette.
If you think of it as a more flavorful celery and that will broaden your view of its use.
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ReplyDeleteI've only had fennel a few times, once in a salad and once cooked. I like it but I'm hesitant to buy it because I'm not sure what to do with it.
ReplyDeleteThis recipe sounds good though.
Fenel always makes me nervous...like a party guest that shows up and is super loud and obnoxious, ruining everyone's good time
ReplyDeleteOh, fennel is the best thing ever! I have a ton of it out in the garden.
ReplyDeleteKann - Okay, give it a try already!
ReplyDeleteBarbara - That sounds like a great combo to me!
Joanna - This recipe had oranges, but I bet alone the combo would be a nice pre dinner salad.
Annie - Keep searching for recipes that use it, I know I will be!
wheresmymind - I guess it could go that way if you really dislike the anise/licorice taste.
Steven - Lucky you to be growing it!
fennel is really cool, i use it pretty often but dried.......it works really well in a winter dessert drink i make booba
ReplyDeleteLexi - What else do you use the dry form in?
ReplyDeletejoe: the way i cook is sort of hodge podge of things, so i tend to throw in what i have with anything that it seems like it could work with,mostly curries and stews though
ReplyDelete:)
Lexi - I know what you mean, but I'll have to remember it when stew season comes around!
ReplyDeleteI just found your blog, hence the date of this post! I HATE licorice, but I love fennel salads, with oranges (as in yours) but then add feta and some chopped oil-cured black olives. The combination of the sweet and savory is amazing!
ReplyDeleteKaren - Feta and olives huh? I will definitely have to remember that!
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