These are very pretty and low in fat and calories. What

more could you ask of so easy a dish?


Yield: 6 to 8 servings

Temperature: 350 F

Time: about 20 minutes


1 Tablespoon plus 2 teaspoons good quality olive


1 bulb fennel, tops removed and base chopped into

1/2 inch pieces

1 large sweet red bell pepper, parched, peeled and

cut into 1/2 inch squares

3 cloves garlic, minced

1 medium onion, cut into 1/2 inch pieces

1 cup cooked black beans, drained

2 fresh jalapeno chiles, seeds and veins removed,

and finely chopped

3/4 teaspoon salt or to taste

2 (about 1 lb.) pork tenderloins, trimmed

1 teaspoon lemon zest

1 sprig fresh thyme, minced, or 1 teaspoon dried


Freshly ground black or white pepper


1. Heat 2 Tablespoons of the olive oil in a heavy

skillet over medium heat. Add fennel and cook,

stirring occasionally, until slightly soft, 3 to 5

minutes. Add bell pepper, garlic and onion and

cook about 3 minutes or until they begin to soften.

Remove skillet from heat and stir in beans and

chilies. Add salt if desired.


2. Using a sharp knife, slice each tenderloin in half

lengthwise, cutting almost to the opposite side.

Flatten out between 2 sheets of plastic wrap and

pound with a mallet or rolling pin until each

becomes uniformly thin, about 1/4 inch thick.


3. Preheat grill to medium or 350F (175C). Place

rack 4 inches above heat. Divide fennel mixture

between the tenderloins, spreading it to within

1 inch of edges of each. Roll each and tie with

kitchen twine.


4. Brush each rolled tenderloin lightly with

remaining oil. Sprinkle each with lemon zest,

thyme and black pepper. Place on rack and sear

each side, turning after about 10 minutes. Cover

grill and cook about 10 minutes or until pork

reaches an internal temperature of 160F (70C)

or until meat in center is white, firm and juicy,

not pink and soft. Let stand at least 5 minutes

for juices to settle, then slice and serve.

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