Fennel flowers have a very pleasant spicy, licorice flavor.  I harvested some from my garden to use with a pork tenderloin roast and vegetables.   The flowers  make a gorgeous garnish to serve with the dish, as well.  I used potatoes, carrots and onions as my vegetables, but you can use whatever is fresh and seasonal in this dish.




1 large pork tenderloin roast (about 1 pound)
Olive oil
4 teaspoons chopped fennel flowers or fennel pollen – available in Italian food stores or in upscale spice markets)
Coarse grey sea salt
Freshly cracked pepper
2 large Yukon gold potatoes, washed and cut into 1″ pieces
1 large red onion, peeled and cut into chunks
1 large carrot, peeled and cut into chunks
Whole fennel flowers and fennel weed for garnish (optional)

You will also need:
Cutting board
Chef’s knife
Large baking dish

Preheat the oven to 425 degrees Fahrenheit.

Rub the roast generously with olive oil and then with two teaspoonfuls of chopped fennel flowers.  Sprinkle generously with sea salt and pepper.



Place the cut-up potatoes, onions and carrots into the bottom of a large baking dish.  Drizzle them with olive oil and toss to coat.  Sprinkle with sea salt, pepper and about 2 teaspoonfuls of chopped fennel flowers.


Push the vegetables to the sides of the dish to make room for the pork in the center.  Place the prepared pork roast in the center of the dish with the vegetables on each side.



Place into a 425 degrees Fahrenheit oven.  After about 20 minutes, open the oven and stir the vegetables.  Return the pan to the oven and cook for another 25-30 minutes, until the meat registers at least 165 degrees Fahrenheit on a meat thermometer.  Remove the pan from the oven and let the meat rest for at least 15 minutes before slicing it.

Garnish with whole fennel flowers and fennel weed, if desired.   Serve the meat with the vegetables on the side.

Serves 2-3.

Comments are closed.