INGREDIENTS

INSTRUCTIONS

Heat 2 tablespoons olive oil in a heavy large skillet over medium high
heat. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30
seconds.  Reduce heat to medium low.  Stir in sliced fennel and onion and
saute until vegetables are very tender and caramelized, about 40 minutes.
Add 1 tablespoon minced garlic and saute until tender, about 5 minutes.
Season with salt and pepper.  (This can be prepared 1 day ahead.  Cover and
refrigerate.)
Preheat oven to 450.  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 baking sheet; reserve drippings in the skillet.  Roast pork until
thermometer inserted into center registers 150, about 5 minutes.  (I like
my pork done well, so I cook abit longer making sure it is not pink
inside.)
Meanwhile add minced shallots and remaining 1 teaspoon of crushed fennel
seeds and 1 tablespoon garlic to the skillet with drippings; saute over
medium heat until shallots are tender, about 2 minutes.  Increase heat to
high.  Add white wine and boil until liquid is reduced to glaze, about 2
minutes.  Add chicken broth and whipping cream and boil until reduced to
sauce consistency, whisking often, about 5 minutes.  Season sauce to taste
with salt & pepper.
Rewarm fennel mixture (if prepared ahead) over medium heat until heated
through.  Divide fennel mixture among 4 plates.  Cut pork into 1/2" thick
rounds.  Arrange pork atop fennel.  Spoon sauce over pork.  Garnish with
fennel fronds.
Posted to FOODWINE Digest 15 November 96
Date:    Fri, 15 Nov 1996 14:32:36 -0500
From:    Laura Hunter <LHunter722@AOL.COM>
NOTES : Serve with Potato & Celery Root Puree.  (See Side Dishes -
Vegetables)

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