Tenderloin with Aniseed


By: Nellie Palmer




• 2 lb pork or beef tenderloin

• 2 tbsp pink sea salt

• 2 tbsp olive oil

• 2 tbsp honey

• 4 tbsp strawberry balsamic vinegar

• 1 cup chicken broth homemade or low sodium

• 1 tsp thyme chopped fresh

• 2 tbsp butter unsalted

• 2 tbsp truffle oil

• 1/4 tsp 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.  Searing and oven time combined should be about 45 minutes. 

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 saucepan. 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.

Internal Temperature Chart:
Rare – 115° – 120° F
Medium Rare – 120° – 125° F
Medium – 130° – 135° F
Pork Tenderloin should be cooked to 145°F 

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