Pork Tenderloin with Sautéed Onion,
Fennel and Fennel Cream

Heat 2 tablespoons olive oil in heavy large skillet over medium-high
heat. Add 1 tablespoon crushed fennel seeds and stir until fragrant,
about 30 seconds. Reduce heat to medium low. Stir in sliced fennel
and onion and sauté until vegetables are very tender and caramelized,
about 40 minutes. Add 1 tablespoon minced garlic and sauté until ten-
der, about 5 minutes. Season with salt and pepper. (Fennel mixture
can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 450 degrees F.
Heat 1 tablespoon olive oil in another heavy large skillet over high heat.
Season pork tenderloins with salt and pepper. Add pork to skillet; cook
until brown on all sides, about 10 minutes. Transfer pork to a baking
sheet; reserve drippings in skillet. Roast pork until thermometer inserted
into center registers 150 degrees F., about 5 minutes. Remove pork
from oven; cover with foil and keep warm.
Meanwhile, add minced shallots, the remaining 1 teaspoon crushed
fennel seeds and 1 tablespoon garlic to skillet with drippings and sauté
over medium heat until shallots are tender, about 2 minutes. Add white
wine and boil until liquid is reduced to glaze, about 2 minutes. Add the chicken broth and whipping cream and boil until reduced to sauce con-
sistency, whisking often, about 5 minutes. Season sauce to taste with
salt and pepper. Rewarm fennel mixture over medium heat until heated through. Divide fennel mixture among 4 plates. Cut pork into 1/2-inch-
thick rounds. Arrange pork atop fennel. Spoon sauce over pork. Garnish with fennel fronds. Serves 4.
 

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Pork Tenderloin with Caramelized Pears
and Pear-Brandy Cream Sauce
 

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