Tenderloin with Aniseed

Tenderloin with Aniseed Glaze Image
Glazed duck fillet, with salad on a white plate
Tenderloin with Aniseed Glaze Image

By: Nellie Palmer





  • 2 lb Pork or Beef Tenderloin
  • 2 Tablespoons Pink Sea Salt
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Honey
  • 4 Tablespoons Strawberry Balsamic Vinegar
  • 1 Cup Chicken Broth Homemade or Low Sodium
  • 1 Teaspoon Thyme Chopped Fresh
  • 2 Tablespoons Butter Unsalted
  • 2 Tablespoons Truffle Oil
  • 1/4 Teaspoon Aniseed Ground
  • 1/4 Cup Figs Finely Chopped
  • 1/4 Cup Fresh Squeezed Orange Juice





  • Preheat your oven to 400 degrees F.
  • If you are making a beef tenderloin, use cooking twine to tie around the filet in three or four places to hold the tenderloin together.
  • Lightly season the filet with salt.
  • In a cast iron skillet, heat olive oil and brown the filet on each side for about three minutes or until browned on each side. This should take about 12-15 minutes.
  • Remove the cast iron skillet from the stove top and bake in the oven for approximately 20-25 minutes, or until cooked to your desired taste. Seering and oven time combined should be about 45 minutes.

Internal Temperature Chart:

            Rare ā€“ 115* – 120* F

            Medium Rare ā€“ 120* – 125* F

            Medium ā€“ 130* – 135* F

            Pork Tenderloin should be cooked to 145* F

  • Allow the meat to rest for 15 minutes before serving.
  • While the filet is resting, place the honey, balsamic vinegar, chicken broth, orange juice, thyme, butter, truffle oil, aniseed and figs in a blender and blend until smooth. Then heat in a sauce pan. Once it comes to a boil, reduce and simmer for 10 minutes.
  • Slice the filet, arrange the slices on a plate and drizzle the glaze over them. You can also garnish this dish with fresh salad tossed in a light rice vinegar dressing.

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