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Pan-Fried Tenderloin with Fennel and Caramelized Peaches

“Who doesn’t have an old cast-iron skillet? Mine belonged to my grandmother Emilia. Each time I prepare this pork dish I think about her. And I am sure she would love it!” ~ Hélène Laurendeau

Makes 6 servings



4 sprigs of fresh thyme 4
2 small pork tenderloins, whole 2
freshly ground pepper
8 slices of ground pepper 8
2 tbsp olive oil 30 ml
2 small fennel bulbs, cut into 8 wedges 2
salt and freshly ground pepper to taste
2 Ontario peaches, cut into 8 slices 2
3/4 cup chicken broth 175 ml


Pre-heat oven to 400 C (200 F).

Sprinkle thyme on pork and season with pepper. Wrap each tenderloin with four slices of bacon and secure with tooth picks, if needed.

In a large cast-iron skillet at high heat, add olive oil, fennel and pork. Brown pork for about twominutes on each side. Season with salt and pepper.

Place skillet in the oven and bake for 10 minutes. Add peaches and continue cooking for an additional 10 minutes.

Remove pork and cut into medallions. Add broth to skillet, stir with peach and fennel mixture until sauce reduces slightly. Serve pork medallions with fennel and caramelized peaches. Garnish with a sprig of fresh thyme.