Ingredients

Instructions

  1. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat.
  2. Add 1 teaspoon crushed fennel seeds and stir until fragrant, about 30 seconds.
  3. Reduce heat to medium-low.
  4. Stir in sliced fennel and onion and saute until vegetables are very tender and caramelized, about 40 minutes.
  5. Add 1 teaspoon minced garlic and saute until tender, about 5 minutes.
  6. Season with salt and pepper.
  7. (Fennel mixture can be prepared 1 day ahead; cover and refrigerate).
  8. Preheat oven to 450ºF.
  9. Heat 1 teaspoon olive oil in another heavy large skillet over high heat.
  10. Season pork tenderloins with salt and pepper.
  11. Add pork to skillet; cook until brown on all sides, about 10 minutes.
  12. Transfer pork to baking sheet; reserve drippings in skillet.
  13. Roast pork until thermometer inserted into center registers 150ºF, about 5 minutes.
  14. Remove pork from oven; cover with foil and keep warm.
  15. Meanwhile, add minced shallots and remaining 1 teaspoon crushed fennel seeds and 1 teaspoon garlic to skillet with drippings and saute over medium heat until shallots are tender, about 2 minutes.
  16. Increase heat to high.
  17. Add white wine and boil until liquid is reduced to glaze, about 2 minutes.
  18. Add chicken broth and whipping cream and boil until reduced to sauce consistency, whisking often, about 5 minutes.
  19. Season sauce to taste with salt and pepper.
  20. Rewarm fennel mixture over medium heat until heated through.
  21. Divide fennel mixture among 4 plates.
  22. Cut pork into 1/2-inch thick rounds.
  23. Arrange pork atop fennel.
  24. Spoon sauce over pork.
  25. Garnish with fennel fronds.