Fennel Pollen & Balsamic Glazed Pork Tenderloin

Fennel Pollen & Balsamic Glazed Pork Tenderloin

adapted from EatingWell.com

Fennel pollen is pollen harvested from fennel flowers. It adds a floral, citrusy, anise flavor. If you do not have fennel pollen, you can substitute ground fennel at a ratio of 2 parts ground fennel to 1 part fennel pollen.

Makes 4 servings                                                      3 WW Blue points / serving

1 1/2 tsp. fennel seed

3 cups cold water

2 Tbsp. kosher salt

2 Tbsp. Truvia brown sugar blend

1 lb. pork tenderloin

Cooking spray

2 Tbsp. fig balsamic vinegar or balsamic vinegar

1 Tbsp. honey dijon mustard

1 tsp. agave syrup

1 tsp. fennel pollen

1/2 cup homemade chicken stock or canned broth

1. In a small skillet, toast the fennel seeds until fragrant, about 2 minutes.
2. Transfer the fennel seeds to a large bowl, add the water, salt, and Truvia; stir until the sat and Truvia are dissolved.
3. Add the pork to the bowl and refrigerate for at least 4 hours or up to 12 hours.
4. Preheat the oven to 400F.
5. Remove the pork from the brine and pat dry
6. In a small bowl combine the vinegar, mustard, agave and fennel pollen in a small bowl.
7. In a skillet coated with cooking spray, sear the pork on all sides, about 8 minutes in total.
8. Glaze the chicken with half of the balsamic mixture.
9. Place the pan in the oven and cook until an instant read thermometer reads 140F, about 15 minutes.
10. Remove the pork from the pan and let rest, covered.
11. Add the remaining glaze to the pan and cook until reduced to about 1/4 cup.
12. Slice the pork and drizzle with the glaze.

Enjoy!